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
baby salad leaves
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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