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Black Pudding Croquettes  HT  MC  Irish   25mins



Serves  4      Hot  Pork  Main Course  British  Ireland  Europe




225g/8oz Black Pudding, peeled and roughly chopped

6 spring onions, finely chopped

2 Red Capsicums (Sweet Peppers) deseeded and chopped

175g/6oz Mashed Potato

1 tbsp Mustard

2 tbsp Malt Vinegar

Salt and Black Pepper

225g/8oz Plain Flour

4 Eggs

225g/8oz Fresh White Breadcrumbs

Oil for frying





1. 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 ingredients into much smaller pieces and blend thoroughly in a mixing bowl.


2. Using dampened hands, mould the mixture into cylindrical sausage shapes about 7.5cm/3 inches long and 2.5cm/1 inch in diameter.


3. Roll in the flour, then the lightly beaten eggs and finally the breadcrumbs.


4. Heat the oil in a frying pan and shallow fry the croquettes until golden brown on all sides.


5. To serve - transfer to a warmed serving platter and serve with Gooseberry Compote.



More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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