Clonakilty Irish Potato Cakes with Whitepudding
Serves: 2 • Prep Time: • Cook Time: 30 minutes
Take your potato cakes to the next level the St. Patrick’s day using our delicious Clonakilty Whitepudding, perfect for Lunch and a great way to use up leftover potatoes!
330g Potatoes, peeled
280g Clonakilty Whitepudding
2 spring onions, finely sliced
Sea salt & freshly ground black pepper
1 heaped tbsp plain flour
A good glug of milk
1 small knob of butter
2 free-range eggs
1 tbsp of white wine vinegar
2 heaped tbsp soured cream, whipped with spoon to loosen
Juice of 1 lemon
- First start by making the potato cake mixture. Boil and mash the peeled potatoes until soft and smooth. Add in the milk and butter and mash it through to make a smooth consistency. Now add some of the sliced spring onions.
- Dice the Clonakilty Whitepudding and fold it through the potato mixture.
- Season to taste and shape into some potato cakes, using some flour to help bind them.
- Chill in the fridge covered until ready to cook.
- Fry the potato cakes in oil and butter until golden and crispy and place into the oven to keep warm while you poach the eggs.
- For the soured cream, whip it with some of the lemon juice and pinch of salt.
- Boil water, and when simmering, add a drop of vinegar and stir, to create a gentle whirlpool. Slowly tip the egg in to the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising. Cook for 3-4 minutes or until the white is set, then remove with a slotted spoon and season with salt.
- To serve, plate two of the Whitepudding potato cakes, with the egg on top, and then spoon some of the sour cream over it, with a pinch of cracked black pepper. Finish with the organic rocket.
Recipe by Chef Adrian Martin