Waitrose and Partners
Bury black pudding and Lancashire cheese croquettes

Bury black pudding and Lancashire cheese croquettes

‘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.’

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  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g Waitrose Dewlay Creamy Lancashire Cheese, grated
  • 250g cold mashed potato
  • 80g Bury or other black pudding, diced
  • 1 tbsp wholegrain mustard
  • 1 shallot, finely diced
  • 50g plain flour, plus a little extra for dusting
  • 1 essential Waitrose egg, beaten
  • 100g Cooks’ Ingredients Panko Breadcrumbs
  • 5 tbsp oil
  • 75g pea shoots or lamb’s lettuce, to garnish


  1. Place the cheese, potato, black pudding, mustard, shallot and flour in a bowl and mix to combine well.

  2. 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.

  3. 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.

  4. 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


2,037kJ/ 488kcals



Saturated Fat












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