Grated Cakes with Applesauce and Black Pudding

5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 10 people
Calories 144 kcal


  • 350 g Potato freshly peeled
  • 1 Tablespoon (level) Onion cubes
  • 1 piece Egg
  • Salt
  • Ground white pepper
  • Freshly grated nutmeg
  • Oil for frying
  • 250 g Black pudding in the ring
  • Sifted flour
  • 280 g Apple Boskoop cored, peeled, diced
  • 1 tablespoon Lemon juice
  • 15 g Sugar
  • 50 ml Apple juice
  • 10 Pc. Pancetta belly bacon slices


  • Coarsely grate the potatoes. Mix with an egg, salt, pepper and salt and season to taste. Add a little flour if necessary. Cut the black pudding into 10 slices and flour them.
  • Cover and cook the apples in apple and lemon juice over a medium heat for 20 minutes until they disintegrate easily. Season to taste with sugar (if desired also with cinnamon) and let cool down
  • Fry about 10 small cakes from the potato mixture in oil. The blood sausage in a second pan too. Fry the pancetta in the oven on a tray at 160 degrees until crispy.
  • Drain the sausage and potato pancakes on paper towels. Put the grated cakes on a plate. Serve with a dollop of applesauce, a black pudding slice and pancetta. Serve individually as a tapa and about five each as a main meal.


Serving: 100gCalories: 144kcalCarbohydrates: 11.4gProtein: 9.1gFat: 6.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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