Black Pudding Croquettes

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.