John Myers
Grated Cakes with Applesauce and Black Pudding
The perfect grated cakes with applesauce and black pudding recipe with a picture and simple step-by-step instructions.
- 350 g Potato freshly peeled
- 1 Tablespoon (level) Onion cubes
- 1 piece Egg
- Salt
- White milled 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.
Facebook Comments