Crispy Black Pudding Croquettes with Poached Eggs and Tomatoes

Black Pudding Croquettes 1 - A Cookbook Collection

Another breakfast or brunch post. Can you tell I look forward to a good breakfast on a weekend?! I know black pudding is a bit of a love it or hate it kind of food that divides people but I absolutely love it. It is really versatile and can be used in so many ways. These croquettes could be prepared the night before you want to use them and stored in the fridge or you could even make a big batch and freeze them. Just assemble the croquettes, freeze flat on a lined baking tray and then when frozen pop them into freezer bags.

The recipe for the croquettes is another one taken from Niamh Shields’ Comfort & Spice. It is slightly adapted in that Niamh simply cuts the black pudding in chunks and then rolls in the flour, eggs and breadcrumbs. I like to lightly cook the pudding first so that it crumbles and I can shape it into balls. Maybe I just have too much time on my hands! Use a good quality black pudding, I prefer Clonakilty. I would recommend using panko breadcrumbs as they give a really good crunch. They should be easily available in supermarkets but will be in Asian food shops.  You can use your own breadcrumbs, just let them dry out a bit before using. Niamh also says they can be baked in the oven but I think they would lose something by not being as crispy. You can eat muesli all week if you want to make up for it!

Makes 12 croquettes


  • Olive oil
  • 280g black pudding
  • 100g plain flour seasoned with salt and pepper
  • 1 egg
  • 100g panko breadcrumbs
  • Sunflower or groundnut oil
  • 2 branches of small tomatoes on the vine, I use piccolo cherry tomatoes
  • Salt and freshly ground black pepper
  • Poached eggs


  • In a small non stick pan, heat a small drop of olive oil over a medium heat.
  • Break the black pudding into pieces and add to the oil. Break it up with a wooden spoon and lightly cook until it is easily crumbled. You don’t need to cook it through as it will cook enough when frying. Remove to a bowl and allow to cool slightly.
  • Arrange 3 shallow bowls and put the flour in one, beat the egg into the second and put the breadcrumbs in the third.
  • Roll the black pudding into balls about two-thirds the size of a golf ball. Compress slightly to make sure they hold their shape.
  • Coat the pudding first in the flour, shake off the excess, and then roll in the egg and then breadcrumbs.
  • When the croquettes are ready for frying, heat the sunflower or groundnut oil over a medium-high heat in a shallow pan to a depth of about 5cm. These oils are ideal as they do not have strong flavours.
  • While it is heating, wipe out the pan you cooked the black pudding in with kitchen paper and heat a small drop of olive oil in it. Place the tomatoes, still on the vine, into this pan and season with salt and pepper. Cook over a low heat until the tomatoes start to burst.
  • Test the oil for the croquettes, it is ready when a piece of bread fizzes and browns immediately. Carefully lower the croquettes into the oil and cook until browned all over. Remove with a slotted spoon and drain on kitchen paper.
  • I have given basic instructions on how I poach eggs here if you want to follow this method. You can keep your croquettes warm in a low oven if you want to take your time over poaching the eggs.
  • Serve with one or two poached eggs – I have 2 of course – with freshly cracked black pepper and the vine tomatoes.

Black Pudding Croquettes - A Cookbook Collection


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