How To Make Black Pudding Potato Cakes with Fried Eggs & Tomato Chutney
Serves:
Ingredients
- 4 black pudding slices
- 4 large potatoes, peeled and grated
- 1 onion, finely chopped
- 2 tbsp flour
- 2 eggs
- Salt and pepper to taste
- Oil for frying
- 4 eggs, fried
- Tomato chutney for serving
Instructions
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Preheat the oven to 200°C (400°F).
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In a bowl, mix the grated potatoes, finely chopped onion, flour, and eggs. Season with salt and pepper.
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Form the potato mixture into 8 evenly-sized patties.
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Heat oil in a frying pan over medium heat. Fry the black pudding slices for 2-3 minutes on each side until crispy. Remove from the pan and set aside.
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In the same pan, fry the potato cakes for about 5 minutes on each side until golden brown. Remove from the pan and transfer to a baking sheet.
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Place the baking sheet in the preheated oven and bake for 10 minutes to ensure the potato cakes are cooked through.
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Meanwhile, fry the eggs in a separate pan until the whites are set but the yolks are still runny.
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Serve the black pudding potato cakes topped with a fried egg each, and a dollop of tomato chutney on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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