Smoked black pudding croquettes with apple sauce
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 15
Ingredients
- 300g King Edward potatoes, skin on
- 2 tbsp double cream
- 200g smoked black pudding, diced
- 100g after removing rind creamy blue cheese (such as Cashel Blue), diced
- 2 tbsp plain flour, heavily seasoned
- 3 eggs, beaten
- 100g dried breadcrumbs
- for deep frying groundnut oil
APPLE SAUCE
- 2 bramley apples, peeled, cored and chopped
- butter
- 2 tsp sugar (any kind)
- 1 tbsp cider vinegar
Method
- STEP 1
Simmer the potatoes whole in boiling salted water for 20-25 minutes or until tender. Drain and cool until you can handle. Peel off the skins and discard – this will make a drier mash, and the croquettes will hold together better as a result. Mash the spuds with the cream and lots of seasoning. Gently fold in the black pudding and cheese then put in the fridge and chill for an hour or until completely cold.
- STEP 2
To make the sauce, put the apples, a knob of butter, the sugar and vinegar in a pan. Cook on a low heat, stirring until the apple is completely soft. Blend until smooth in a food processor.
- STEP 3
To cook the croquettes, roll the potato mix into 15 equal-sized balls.
- STEP 4
Put the flour, egg and breadcrumbs in 3 separate bowls. Roll the balls in the flour then the egg and then the breadcrumbs. Roll for a second time in egg and breadcrumbs. Chill for 10 minutes.
- STEP 5
Heat groundnut oil no more than 1/3 full in a pan until a cube of bread browns in 30 seconds. Fry the croquettes for 3-4 minutes or until crisp and golden. Drain on kitchen paper then serve with the apple sauce for dipping.
