Black Pudding and Cabbage Potato Cakes with Fried Egg

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Although the recipe for this gorgeous treat is mine, the idea isn't. It's inspired by The Flavour Thesaurus by Niki Segnit, who suggests combining leeks, potato, mustard powder and black pudding in little flour-dusted patties. But going on what I had left over in my fridge, I decided to make these: soft mashed potato, dark green cabbage and velvety black pudding work so well together...

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
  1. 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.
  2. 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.
  3. Mash the potatoes with the cabbage pieces (I don't use butter or milk for this, just leave them plain). Leave to cool.
  4. 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. 
  5. Preheat your oven to 200C.
  6. Using your hands, scoop up handfuls of the mixture and form into large patties - coat with the flour and form into a fishcake-shape.
  7. 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.
  8. Slide onto a baking tray and cook in the oven for about 25-30 minutes, until completely heated through.
  9. Serve hot and sizzling, with a fried egg on top.
Do you have any favourite ways to eat black pudding?


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