Quick recipe finder Crispy black pudding potato cake, poached egg with mustard dressing
By Rob Brown From Saturday Kitchen
Ingredients
For the potato cake
- 125g/4oz fresh breadcrumbs
- 2 eggs, beaten
- 55g/2oz flour
- 225g/½lb mashed potato
- 125g/4oz black pudding, diced
- 25g/1oz chives, chopped
- pinch of salt and pepper
For the poached egg
For the salad
- baby salad leaves
For the mustard dressing
Method
Combine the mashed potato, black pudding and seasoning together.
Mould into round barrel shapes, then coat in flour, egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180C/350F.
Gently poach the eggs in simmering water with the vinegar.
Combine the mustard, lemon and olive oil to form a dressing, season.
Dress the plate with some baby salad leaves.
Place the crispy black pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.
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