Black pudding croquettes with homemade brown sauce
Waitrose and Partners

Black pudding croquettes with homemade brown sauce

These tasty croquettes work wonderfully as a starter or as party canapés. The fine Japanese-style panko breadcrumbs make a deliciously crispy crust.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

FOR THE BROWN SAUCE

  • 400g can chopped tomatoes
  • 100g pitted medjool dates, chopped
  • 30g dark brown sugar
  • 1 tbsp malt vinegar
  • ½ tbsp black treacle
  • 3 tbsp tamarind paste
  • 1 tsp Worcestershire sauce
  • 1 tsp English mustard powder

FOR THE CROQUETTES

  • 200g potatoes, diced
  • 190g Waitrose Traditional Bury Black Pudding, skinned and crumbled
  • 3 salad onions, finely sliced
  • ½ tbsp English mustard
  • 25g plain flour, seasoned
  • 2 Waitrose British Blacktail Free Range Eggs, beaten
  • 100g Cooks' Ingredients Panko Breadcrumbs
  • 500ml groundnut oil

Method

  1. For the sauce, place all the ingredients into a small saucepan, heat and bring to a simmer, then cook gently for 15 minutes until slightly thickened. Remove from the heat and leave to cool, then blend with a stick blender to form a smooth sauce.

  2. To make the croquettes, place the diced potato in a pan, cover with water and bring to the boil. Simmer for 10 minutes or until the potato is tender. Drain and mash, and allow to cool.

  3. In a large bowl, mix the cold mashed potato, black pudding, salad onions and mustard together until combined. Season well. Divide the mixture equally into 8 and then shape into cylinders with your hand.

  4. Dip each croquette first into the seasoned flour, then the beaten egg and finally the breadcrumbs. Cover with clingfilm and place in the fridge for 30 minutes until ready to cook.

  5. Heat the oil in a deep saucepan and gently fry the croquettes in batches for 4 minutes, turning occasionally, until golden and crisp. Serve with the brown sauce.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,529kJ/ 603kcals

Fat

25.4g

Saturated Fat

6.7g

Carbohydrates

69.7g

Sugars

32.8g

Fibre

4.8g

Protein

23.8g

Salt

2.7g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Essential Chopped Tomatoes in Natural Juice in trolley 0

0 in trolley.

Essential Chopped Tomatoes in Natural Juice4x400g

4x400g

Item price

£1.90

Price per unit

£1.19/kg

0 added

0 in trolley

Quantity of Essential Chopped Tomatoes in Natural Juice in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0

0 in trolley.

Waitrose Eggs British Blacktail Free Range Large6s

6s

Item price

£2.85

Price per unit

47.5p each

0 added

0 in trolley

Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating