Oat, black pudding, carrot and parsley patties

Oat, black pudding, carrot and parsley patties

By
From
The Art Of The Larder
Makes
10-12
Photographer
Mike Lusmore

I can’t bring myself to call these ‘mini burgers’. Neither do I think they can go by the name of fritters. Patties is more apt: a pleasing, old-fashioned sort of word. Black pudding contains oats and is a wonderful ingredient to have in your fridge. Crumbled and bound with more oats and eggs here, these fried tubby discs are great. Serve hot from the pan, stuffed into a baguette with a leaf or two of soft, buttery lettuce, maybe even some mayonnaise or aïoli.

Ingredients

Quantity Ingredient
1 large onion, finely diced
vegetable oil, for frying
450g black pudding, skin removed and crumbled
450g carrots, peeled and grated
a small bunch fresh flat-leaf parsley, leaves finely chopped
6 tablespoons oats, plus extra to coat
2 eggs, beaten
salt, about 1⁄2 teaspoon to taste
freshly ground black pepper, about 1⁄2 teaspoon to taste

Method

  1. Fry the onion until soft and translucent in a spot of oil, about 8–10 minutes. Set aside to cool.
  2. Put the black pudding and grated carrots into a bowl and add the cooked onion, parsley, oats, eggs and salt and pepper to taste using your hands to fully combine the mix together.
  3. Put the mix into the fridge for 30 minutes to firm up.
  4. To test the mix for seasoning, fry a small portion in a frying pan with a spot of oil, and taste. Add more salt and pepper if necessary.
  5. Sprinkle a large plate with more oats and shape the mix into little rounds, coating each in oats.
  6. Oil the surface of a large frying pan over a moderate heat, and fry the patties for 2–3 minutes each side, until crisp and hot throughout. Don’t overcrowd the pan – work in batches, reserving the cooked patties on a warm and waiting plate lined with some kitchen paper.
  7. Serve immediately, as above.
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