This is also a great way to use up any leftover mashed potato (according to research, potatoes are one of the most thrown-away foods in the UK). Black pudding is cheap too - and these are so simple to make. You could make them up the day before and keep them in the fridge to cook for breakfast - or eat for lunch. For its size, it's surprisingly filling.
Oh, and in case you're wondering about the egg - the rich, orange colour comes from my favourite - the mighty Clarence Court Cotswold Legbar variety. Yum!
Black Pudding and Cabbage Potato Cakes with Fried Egg
Makes 6-7 large cakes - save any leftover in the fridge and have the next day, like I do!
- 1kg all-purpose potatoes (for mashing)
- half a small, green cabbage (thick white core removed from each leaf)
- 450g good quality black pudding
- Flour, for dusting
- Salt and pepper
- 1 egg, per person
- Olive oil, for frying
- Peel and cut the potatoes into large chunks and boil in slightly salted water until tender. Take off the heat, but don't drain them yet.
- Chop the cabbage leaves into small pieces and add to the potatoes. The leaves will wilt slightly in the residual heat. Leave for 2 minutes and then drain.
- Mash the potatoes with the cabbage pieces (I don't use butter or milk for this, just leave them plain). Leave to cool.
- Crumble up the black pudding into fairly large chunks and mix with the cooled mashed potato. Check for seasoning and add salt and pepper if you think you need to.
- Preheat your oven to 200C.
- Using your hands, scoop up handfuls of the mixture and form into large patties - coat with the flour and form into a fishcake-shape.
- Heat the olive oil in a frying pan and fry the black pudding cakes until browned on both sides, about 4-5 minutes on each side.
- Slide onto a baking tray and cook in the oven for about 25-30 minutes, until completely heated through.
- Serve hot and sizzling, with a fried egg on top.
Do you have any favourite ways to eat black pudding?