Potato cakes with apple sauce, black pudding and bacon
SERVES
4
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Main
Method
Make your mashed potato by baking them in the oven or microwave, scoop out the flesh into the pan of warm cream and melted butter and season with salt and pepper.
Wash and chop the spring onions. In a mixing bowl, combine the mashed potato, flour and spring onions. Mix it all together well until you have a dough.
On a lightly floured surface knead the dough until it is smooth. Divide the dough into four equal portions. Use your hands to shape each portion into a round cake about 2cm thick. Set aside.
For the apple sauce, wash, peel and core your apples.
Heat the butter in a pan until it is melted and foaming and chop the apples into 2cm chunks and add them to the pan along with the sugar and lemon juice.
Cook over a medium heat for five to eight minutes until the apples start to cook down into a sauce but still retain a little of their shape and texture. Once they are cooked, take them off the heat and season with salt and pepper.
Grill the bacon until it is very crispy and golden. Fry the black pudding, give it about three to four minutes per side.
To finish off the potato cakes use a heavy based, non-stick pan over a high heat. You do not need to use any oil.
Turn down to a medium heat and cook for four to five minutes per side until they are browned and cooked through.
Serve one potato cake per person on a warm plate, with two slices of black pudding and three slices of crispy bacon per serving. Finish the dish with a spoonful of apple sauce.
Ingredients
650-750g floury potatoes
225g plain flour
40g melted butter
35ml double cream
4 spring onions
1 tsp flaky sea salt
Black Pepper
250g bramley apples
1 tsp lemon juice
20g butter
25g dark brown sugar
Salt and pepper
12 slices smoked streaky bacon
8 generous slices of black pudding
Method
Make your mashed potato by baking them in the oven or microwave, scoop out the flesh into the pan of warm cream and melted butter and season with salt and pepper.
Wash and chop the spring onions. In a mixing bowl, combine the mashed potato, flour and spring onions. Mix it all together well until you have a dough.
On a lightly floured surface knead the dough until it is smooth. Divide the dough into four equal portions. Use your hands to shape each portion into a round cake about 2cm thick. Set aside.
For the apple sauce, wash, peel and core your apples.
Heat the butter in a pan until it is melted and foaming and chop the apples into 2cm chunks and add them to the pan along with the sugar and lemon juice.
Cook over a medium heat for five to eight minutes until the apples start to cook down into a sauce but still retain a little of their shape and texture. Once they are cooked, take them off the heat and season with salt and pepper.
Grill the bacon until it is very crispy and golden. Fry the black pudding, give it about three to four minutes per side.
To finish off the potato cakes use a heavy based, non-stick pan over a high heat. You do not need to use any oil.
Turn down to a medium heat and cook for four to five minutes per side until they are browned and cooked through.
Serve one potato cake per person on a warm plate, with two slices of black pudding and three slices of crispy bacon per serving. Finish the dish with a spoonful of apple sauce.
