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.
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.
