Black Pudding Croquette with Gooseberry Compote

black pudding croquette


225g (8 oz) Donnelly black pudding, roughly chopped
6 spring onions, finely chopped
2 sweet red peppers, quartered, de-seeded & cut into 1 cm (½”) dice
150g (6 oz) potatoes, cooked & mashed
2 tablesp. Lakeshore Irish mustard
2 tablesp. Chef malt vinegar
Salt & freshly ground pepper
225g (8 oz) Odlums plain flour
4 eggs
225g (8 oz) fresh white breadcrumbs
Oil for frying

Gooseberry Compote
350g (12 oz) sugar
500ml (1 pint) water
225g (8 oz) gooseberries, topped & tailed


In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar.
Season to taste and mould the mixture into cylindrical shapes about 5cm (2″) long, then roll in flour, then the lightly beaten eggs and finally the breadcrumbs.
Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm.
Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the gooseberries and cook gently for 10 minutes, until soft.
Strain off excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish.

Source: Bord Bia

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