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Crispy black pudding potato cake, poached egg with mustard dressing (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the potato cake:125g/4oz fresh breadcrumbs2 eggs, beaten55g/2oz flour225g/½lb mashed potato125g/4oz black pudding, diced25g/1oz chives, chopped pinch of salt and pepperFor the poached egg:4 eggs (preferably free-range)1 tsp vinegarFor the salad:baby salad leavesFor the mustard dressing:3 tsp grain mustard½ lemon, juice onlyextra virgin olive oil



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.