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Black pudding cakes with rocket, mustard dressing

Frank Bordoni from Great Food Bites
Crisp-fried pancetta sits atop deep-fried black pudding patties and yellow mustard seed rocket salad in Frank Bordoni's unusual dish

Black pudding cakes with rocket, mustard dressing

Method

1. Preheat a deep-fat fryer to 180C.

2. For the pancetta, heat the olive oil in a frying pan. Add the pancetta and fry until crisp on all sides; remove and keep warm.

3. Combine the mashed potato, black pudding and seasoning in a large mixing bowl. Mould into round barrel shapes.

4. Dust each cake with flour, before coating in beaten egg and then a layer of breadcrumbs. Cook the black pudding cakes in the hot oil in batches, removing each batch with a slotted spoon and transferring the cakes to absorbent paper.

5. For the dressing, scatter the mustard seeds into a dry frying pan and heat until the seeds begin to pop.

6. Remove from the heat and when the seeds have stopped popping, and tip them into a small bowl. Pour in the olive oil, garlic and lemon juice, whisking until all the ingredients are blended well together. Tip the rocket into a salad bowl and toss together with dressing.

7. To serve, place a pile of the dressed rocket in the centre of each plate and top with a couple of black pudding cakes. Garnish with crisp pancetta and serve.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients

For the crisp pancetta

2 tsp Olive oil
8 thin slices Pancetta

For the black pudding cake

225g mashed potato
125g black pudding, diced
55g Flour
2 Eggs, beaten
125g fresh breadcrumbs
vegetable oil, for deep-frying
pinch salt and pepper
bunch rocket leaves