Black pudding potato cakes with fried eggs & tomato chutney

• white wine vinegar↗3 tbsp tbsp
• sugar↗1 tbsp tbsp
• onion

  finely chopped

• cherry tomatoes

  quartered

• cold mashed potato400g g
• spring onions

  finely sliced

• black pudding

  or 2 large slices, diced

• plain flour↗1 tbsp tbsp
• sunflower oil↗2 tbsp tbsp
• eggs↗2

Step-by-step instructions

1. 1

   Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 mins until starting to soften. Turn off the heat and set aside to cool.

2. 2

   Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm.

3. 3

   Heat the remaining oil in the frying pan, then crack both eggs in and cook how you like them. Serve 2 black pudding cakes per person, topped with a fried egg and a dollop of tomato chutney.