200g potatoes

400g carrots

1 large onion, finely diced

A fistful of parsley, torn

4 tbsp flour

1 large free range egg

400g black pudding




Jack Monroe


Line a colander with kitchen paper or a clean, non-fluffy tea towel, and grate in the potatoes and carrots – potatoes first, as they tend to be wetter, so the weight of the carrots will bear down on them. Squish the excess water out.

Add the onion and parsley, stir in the flour and egg, then stir in the black pudding.

Cover and chill for at least half an hour – this helps the mixture bind together and stops it falling apart in the pan.

Heat a little oil in a frying pan, dollop a tablespoon of the mixture in, flatten it slightly and fry on a medium-high heat for a few minutes on each side. It is especially delicious (and healing) served with a couple of soft-boiled eggs and some lightly fried bread.