Archive of BBC Food Recipes

Crispy black pudding potato cake, poached egg with mustard dressing

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen


  1. Combine the mashed potato, black pudding and seasoning together.

  2. Mould into round barrel shapes, then coat in flour, egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180C/350F.

  3. Gently poach the eggs in simmering water with the vinegar.

  4. Combine the mustard, lemon and olive oil to form a dressing, season.

  5. Dress the plate with some baby salad leaves.

  6. Place the crispy black pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.


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

  • 4 eggs (preferably free-range)
  • 1 tsp vinegar

For the salad

  • baby salad leaves

For the mustard dressing

  • 3 tsp grain mustard
  • ½ lemon, juice only
  • extra virgin olive oil

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