Monday, 28 March 2011

Black Pudding Potato Cakes

This dish is scrumptious, mix together 50/50 black pudding / baked potato along with the odd duck egg to bind together, season and fill a chef's stainless steel ring.

Once filled, push out a portion from the ring and slice with a knife against the ring giving you a nice even piece.

Coat in seasoned flour.

Dip in an egg wash and coat in breadcrumbs or Ryvita crumbs as I've used here. Gently fry and serve with a rocket & watercress salad, garnishing with an oozing poached duck egg along with a mustard seed mayonaise sauce.

What are you doing with your black pudding today?

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