- 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
- 4 eggs (preferably free-range)
- 1 tsp vinegar
- baby salad leaves
- 3 tsp grain mustard
- ½ lemon, juice only
- extra virgin olive oil
- 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.