Crispy black pudding potato cake, poached egg with mustard dressing


For the potato cake
For the poached egg
For the salad
For the mustard dressing

Preparation method

  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.

30 mins to 1 hour preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:30am Saturday 28 March

James Martin presents with help from chefs Andrew Turner and Glynn Purnell.

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