Black Pudding Croquettes HT
4 Hot Pork Main
Course British Ireland Europe
225g/8oz Black Pudding, peeled and roughly
6 spring onions, finely chopped
2 Red Capsicums (Sweet Peppers) deseeded
175g/6oz Mashed Potato
1 tbsp Mustard
2 tbsp Malt Vinegar
Salt and Black Pepper
225g/8oz Plain Flour
225g/8oz Fresh White Breadcrumbs
Oil for frying
Place the black pudding, spring onions, red peppers, potatoes, mustard, salt and
pepper into a food processor and process until well mixed. The
individual ingredients should still be discernable. Alternatively, cut all the
into much smaller pieces and blend thoroughly in a mixing bowl.
Using dampened hands, mould the mixture into cylindrical sausage shapes about
7.5cm/3 inches long and 2.5cm/1 inch in diameter.
Roll in the flour, then the lightly beaten eggs and finally the breadcrumbs.
Heat the oil in a frying pan and shallow fry the croquettes until golden brown
on all sides.
To serve - transfer to a warmed serving platter and serve with Gooseberry
Pork/Bacon Recipes | General
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