‘This recipe is a favourite with our members at Emirates Old Trafford, and easy to recreate at home. Bury black pudding is a Lancashire staple. It’s been sold at Bury Market for over 150 years, and as 2014 is Lancashire County Cricket Club's 150th anniversary, it seemed a great ingredient to create a starter with.’
Nic Ashurst, Head Chef, Emirates Old Trafford
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Place the cheese, potato, black pudding, mustard, shallot and flour in a bowl and mix to combine well.
With flour-dusted hands, mould the mixture into 12 x 5cm croquettes. Dust with flour, then dip in the beaten egg, followed by the breadcrumbs to coat completely.
Heat the oil in a frying pan over a medium heat. Shallow-fry the croquettes in 2 batches, turning occasionally, for 3-4 minutes until crisp and golden brown all over. Remove from the pan and drain on kitchen paper.
Place the croquettes on a plate, garnish with pea shoots or lamb’s lettuce and serve with a chutney of your choice, such as Waitrose Rhubarb, Apple & Ginger Chutney.
Typical values per serving when made using specific products in recipe
Energy | 2,037kJ/ 488kcals |
|---|---|
Fat | 29.6g |
Saturated Fat | 9.4g |
Carbohydrates | 39g |
Sugars | 1.7g |
Fibre | 2.9g |
Protein | 16.4g |
Salt | 1.4g |
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