Serves: 2Prep Time: Cook Time:

Take your potato cakes to the next level using our delicious Clonakilty Whitepudding, perfect for Lunch and a great way to use up leftover potatoes!


330g Potatoes, peeled

280g Clonakilty Whitepudding

2 spring onions, finely sliced

Sea salt & freshly ground black pepper

1 heaped tbsp plain flour

A good glug of milk

1 small knob of butter

2 free-range eggs

1 tbsp of white wine vinegar

2 heaped tbsp soured cream, whipped with spoon to loosen

Juice of 1 lemon

Organic rocket


  1. First start by making the potato cake mixture. Boil and mash the peeled potatoes until soft and smooth. Add in the milk and butter and mash it through to make a smooth consistency. Now add some of the sliced spring onions.
  2. Dice the Clonakilty Whitepudding and fold it through the potato mixture.
  3. Season to taste and shape into some potato cakes, using some flour to help bind them.
  4. Chill in the fridge covered until ready to cook.
  5. Fry the potato cakes in oil and butter until golden and crispy and place into the oven to keep warm while you poach the eggs.
  6. For the soured cream, whip it with some of the lemon juice and pinch of salt.
  7. Boil water, and when simmering, add a drop of vinegar and stir, to create a gentle whirlpool. Slowly tip the egg in to the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising. Cook for 3-4 minutes or until the white is set, then remove with a slotted spoon and season with salt.
  8. To serve, plate two of the Whitepudding potato cakes, with the egg on top, and then spoon some of the sour cream over it, with a pinch of cracked black pepper. Finish with the organic rocket.

Recipe by Chef Adrian Martin