Black Pudding and Potato Cakes
800g Potatoes, peeled (or even left over mashed potato)
1 onion, finely sliced
200g black pudding, diced
2 cloves garlic, crushed
200g cheddar cheese, grated
Splash of rapeseed oil
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Simmer the potatoes for approx. 15 minutes, they should still be firm and slightly undercooked. Drain and allow to cool.
Melt the butter in a large frying pan, add the onions, garlic and black pudding. Cook until the onion is soft but not coloured. Transfer to a large mixing bowl.
Coarsely grate the potatoes and add the grated cheese to the bowl and season well. Combine all the ingredients before forming 4 generous sized cakes.
Heat the rapeseed oil in the frying pan and fry the cakes until they are lightly brown on each side. Transfer to the oven and cook for about 15 minutes at 180°C until they are crispy on the outside.
You can serve with a poached egg on top for a simple supper.