CLONAKILTY BLACKPUDDING CROQUETTES WITH CHIPOTLE KETCHUP

CLONAKILTY BLACKPUDDING CROQUETTES WITH CHIPOTLE KETCHUP

Serves: 8 • Prep Time: 1 hour • Cook Time: 15 mins

The perfect canapé for hosting. The chipotle ketchup complements the flavour of these crispy blackpudding croquettes perfectly.

Ingredients

Croquettes:

250g Clonakilty Blackpudding

50g flour, seasoned with salt

100g uncooked outmeal

1 free-range egg

Ketchup:

2x 400g tinned tomatoes

5 chipotles en adobo

1 red onion, finely diced

3 cloves of garlic, peeled and finely chopped

50ml cider vinegar

50g dark brown sugar

Method

  1. First make your ketchup. Sauté the red onion in some light oil over a medium heat for about 5 minutes until soft but not brown.
  2. Add the garlic for a minute further before adding the rest of the ingredients.
  3. Cook over a low heat for up to an hour, longer if you have it, as tomato based dishes always benefit from a low slow cook. Taste and season.
  4. Blend and leave to the side.
  5. Cut the blackpudding into 2cm thick slices. Roll the blackpudding slices in the seasonal flour, then in egg and then finally in oatmeal.
  6. Repeat a second time if the slices are not completely covered.
  7. Fry the slices – deep frying is best – until golden. Drain on kitchen paper and serve on a bed of hot or cold chipotle ketchup.