Sun, 10 July 2022
Lizzy Lyons' Black Pudding Croquettes
INGREDIENTS:
3 medium rooster potatoes
2 tablespoons double cream
Knob of butter
1 shallot finely diced
200g Annascaul black pudding finely diced
100g blue cheese finely diced
100g of flour
2-3 eggs beaten
150g panko breadcrumbs
Salt and pepper
Vegetable oil for frying (or a deep fat fryer)
RECIPE:
• Steam potatoes with skin on and rice or mash while still hot. Season with salt and pepper and mix in the double cream.
• Add a knob of butter to a pan and gently sweat off the finely diced shallot. Set aside.
• In the pan cook off the black pudding. Then add to the mashed potato along with the blue cheese and gently fold through.
• Place in the fridge until it is completely cold. Then divide the potato mixture into 12 even balls and place back in the fridge.
• In 3 separate bowls place the panko breadcrumbs, flour and beaten egg.
• Roll each ball in the flour, then the beaten egg and then the panko breadcrumbs.
• In a pan heat vegetable oil or use a deep fat fryer (heat to 170C).
• Cook off croquettes in batches and drain on kitchen paper.
• Serve with your favourite relish or apple sauce.
