Crispy black pudding potato cake, poached egg with mustard dressing

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For the potato cake

For the poached egg

For the salad

For the mustard dressing


  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.

How-to videos

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How to poach an egg