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Bookmark Recipe

Black Pudding Croquette with Gooseberry Compote

Although it goes back a long way in Irish culinary history, the black pudding - and specifically the grainy, loose-textured version from Clonakilty in West Cork - has become something of a modern classic.

4 people

Ingredients

    • 225g Clonakilty black pudding, peeled & roughly chopped
    • 6 spring onions, trimmed & finely chopped
    • 2 sweet red peppers, quartered, de-seeded & cut into 1 cm (½") dice
    • 150g potatoes, cooked & mashed
    • 2 tablesp. Irish mustard
    • 2 tablesp. malt vinegar
    • Salt & freshly ground pepper
    • About 225g flour
    • 4 eggs
    • 225g fresh white breadcrumbs
    • Oil for frying
    • 350g caster sugar
    • 500ml water
    • 225g gooseberries, topped & tailed

Main

    • 225g Clonakilty black pudding, peeled & roughly chopped
    • 6 spring onions, trimmed & finely chopped
    • 2 sweet red peppers, quartered, de-seeded & cut into 1 cm (½") dice
    • 150g potatoes, cooked & mashed
    • 2 tablesp. Irish mustard
    • 2 tablesp. malt vinegar
    • Salt & freshly ground pepper
    • About 225g flour
    • 4 eggs
    • 225g fresh white breadcrumbs
    • Oil for frying
    • 350g caster sugar
    • 500ml water
    • 225g gooseberries, topped & tailed

Method

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In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5cm long, then roll in flour, then the lightly beaten eggs and finally the breadcrumbs.

Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm.

Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the gooseberries and cook gently for 10 minutes, until soft. Strain off excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish. 

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Method

Copy Text

In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5cm long, then roll in flour, then the lightly beaten eggs and finally the breadcrumbs.

Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm.

Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the gooseberries and cook gently for 10 minutes, until soft. Strain off excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish.