Tuesday, January 29, 2013

Black Pudding Potato Cakes with Tomato Chili Chutney Recipe

Black Pudding Potato Cakes with Tomato Chili Chutney

British food usually does not get people excited. I love British food, but it seems many people find it bland and boring. This black pudding potato cake is perhaps one of the attempts to modernize British food. You probably think this is just black pudding and potatoes, shaped and fried. You are right, but at least its progress. 

It goes without saying that this dish is great. Black pudding and mashed potatoes are great on their own, combining and shallow frying it is a different way of having the same thing. Plus by making cakes you can add other ingredients to the mixture such as cheese, onions or bacon.

Sweet, acidic and spicy sauce is a great accompaniment to black pudding. If you can't be bothered making the chutney, use thai sweet chilli sauce.

One issue is getting the right amounts of black pudding and mashed potatoes. I modified the recipe by increasing the amount of black pudding. Black pudding is mild tasting, too much potatoes is probably not a good thing. If in doubt use more black pudding. 

Black Pudding Potato Cakes with Tomato Chili Chutney

Adopted from BBC Good Food

200g black pudding, diced
400g cold mashed potato
½ bunch spring onions, finely diced 
½ small onion, finely chopped
125g cherry tomatoes, quartered
3 tablespoons white wine vinegar
1 tablespoon sugar
Powdered chili, to taste
1 tablespoon plain flour
2 tablespoons oil

1.      To make the chutney: heat vinegar, sugar and 1 tablespoon water, mixing to ensure that the sugar dissolves 
2.      Add the onion and chili powder and cook until onion softens slightly, about 1-2 minute
3.      Add the tomatoes and cook until it starts to soften, about 3-4 minutes. Turn off the heat and set aside to cool 
4.      To make the potato cakes: Mix the mashed potato and spring onion and add salt and pepper to taste
5.      Add black pudding and mix gently
6.      Shape into 4 - 6 patties and dust it in the flour 
7.      Heat oil in a large non-stick frying pan and cook the potato cakes until browned, about 3-4 minutes on each side. Add more oil if necessary, especially when turning over the potato cakes

Black Pudding Potato Cakes with Tomato Chili Chutney


  1. This is interesting recipe, i like that ingredients combo!

  2. THis is interesting - I don't think I have ever heard of black pudding before.

  3. It sounds absolutely irresistible! Actually I could even do it tonight: I have frozen black pudding and lots of potatoes... No, actually it gives me a very funny idea... Thank you for the inspiration. I am glad you share my passion for black pudding.


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