Gotzinger Black Pudding

Black Pudding Potato Cakes with Chutney

Serves 4


  • 1 Black Pudding, chopped into 1.5cm cubes

  • 800g cold mashed potato

  • 1 bunch shallots,
    finely sliced

  • Salt and cracked black pepper to season

  • 4 Tbsp plain flour

  • 4 - 5 Tbsp rice bran oil,
    plus 2 extra Tbsp

  • 5 eggs

  • Tomato chutney and
    rocket to serve


  1. Shallow fry Black Pudding cubes in
    a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

  2. Mix the mashed potato, one beaten
    egg and shallots with seasoning,
    then carefully fold in the Black
    Pudding pieces.

  3. Shape into 8 patties and dust in
    the flour.

  4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
    potato cakes until golden and crispy. Remove from the pan and keep warm.

  5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

  6. Serve two Black Pudding cakes per person, topped with a fried egg and
    a dollop of tomato chutney.

  7. Garnish with rocket.

 Shop the ingredients here.

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