If you’re cringing at the thought of black pudding, I’ll be candid- man up. Its no more ‘disgusting’ than eating meat surely?! If you’ve never sampled this cheap and tasty treat, at least try it! And hopefully, like me, on you’re first sample you’ll kick yourself at all the time you wasted not enjoying it! Its deep, rich flavour works amazingly well with the sweet flavour of peas…
This recipe is a bit like a previous post (see here) for pea fritters and if you know me you’ll know that I like to fritter things. Its so easy and you can do it with loads of different ingredients and flavours with whats to hand- as long as you have eggs and flour! Here I have simply added crumbled black pudding instead of the cheese in a previous recipe and some fresh mint. A delicious light lunch.
- 125ml milk
- 2 eggs
- 30g cornflour
- 100g flour
- 250g peas
- 100-150g black pudding (cooked and crumbled)
- Large bunch mint, leaves picked and chopped finely
- Handful of chives, chopped finely.
- Boil the peas for a few minutes then run under cold water. Place half the peas in a food processor and puree.
- Sieve in the flours, some salt, pepper. Add the beaten eggs and milk and mix until smooth.
- Place in a bowl and fold in the whole peas and herbs and mix well with a squeeze of lemon juice. It should be fairly thick, enough to hold its shape in a pan. Finally crumble in the black pudding.
- Heat a frying pan to a medium heat and warm some sunflower oil
- Fry spoonfuls of the mixture (as large as you like) in the hot oil for a few minutes on each side until golden brown and set in the middle. Pat fry on kitchen roll and devour.