Ingredients: Ballymaloe Country Relish 400g (14.1oz) Cold mashed potato A bunch spring onions, finely sliced 115g (4oz) Black Pudding, diced 1 tbsp plain flour 60g (2.1oz) Butter 2 Eggs 4 Slices of Rashers Method: 1. Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. 2. Shape into 4 cakes and dust in the flour. 3. Heat the butter in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. 4. Remove from the pan and keep warm. 5. Serve 2 black pudding cakes per person, topped with a fried or poached egg and a dollop of tomato relish. 6. Grill the rashers. Serve alongside the black pudding cakes. Source: Love Irish Food
