A taste of home for St Patrick's Day
So after last year's epic 24hr St Patrick's day celebration with its downloadable menus for breakfast (Traditional Irish Brown Soda Bread), a super-delish green lunch (Cashel Blue, Pear, Spinach & Hazelnuts Salad), one of my all-time-favourite dinners from home (Bacon and Creamy Caraway Cabbage with a Whiskey Sauce) and even an easy morning-after-the-celebrations breakfast (pan cooked Irish Soda Farls) this year I decided to think about those green souls living far from home looking for something to eat in the sun.
So this is one for those of you who are lucky enough to be enjoying summer heat on the other side of the world. I give you Black Pudding Potato Patties. These little beauties can be baked in an oven or cooked on a BBQ hotplate. I suspect they could be deep-fried too but I'd recommend saving your calories for some liquid refreshment!
Black Pudding Potato Patties
Makes 10 patties
This recipe calls for mashed potato. I suggest that to save time on the day you pre-cook and mash your potato. I made an extra large batch of mash for our dinner 2 days in advance and kept a portion back and stored it in the fridge for this recipe. Otherwise peel, chop into quarters and cook your potatoes from scratch. Mash with a very small amount of butter or milk, season and allow to cool.
150 g mashed potato, cold
100 g black pudding
(I used one of my favourite Irish black puddings, Clonakilty Black Pudding)
2 tablespoons parsley, chopped finely
2 - 3 spring onions, very finely sliced
1 egg
couple tablespoons plain flour
50 g breadcrumbs
(I used panko breadcrumbs which give a great crunchy crust)
Now for the easy part. Mash the black pudding, potato, parsley and spring onion together. Season lightly if required (the black pudding will be seasoned already and you may already have seasoned the potato). Shape into flattened patties and leave in the fridge to chill for at least 30 mins.
Pre-heat the oven to 180C.
Line a baking tray with a sheet of baking paper.
Now line up 3 plates. Dust the first with flour, break the egg and beat it together on the second and scatter the breadcrumbs on the third.
When chilled, toss each patty first in the flour (pat off excess flour), then the egg and finally the breadcrumbs. Make sure the breadcrumbs generously cover the patty. Place each crumby patty on the lined baking tray as you make them.
You can chill the patties at this stage for a short time or place directly into the oven and bake for 25 -30 mins when the crust will be a golden crunchy exterior.
I made a tomato relish to go with the patties but any zingy tomato relish or chutney would be an alternative.
Serve the patties with a green salad (mine consisted of mixed leaves, peeled, deseeded and sliced cucumber, finely sliced red onion, blanched green beans and a scattering of toasted almonds all tossed in a sharp vinaigrette).
**** Late thought: a poached egg would also be a great companion! ****