Black Pudding Potato Cakes

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