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Cheese and Black Pudding Tater Tots

Yes, these are an American thing, but they sound so cute and are really just loaded mashed potato balls!

Use the leftover potato from our recipe for Potato Skins and follow our recipe or handy how-to video to make these delicious bite-size treats loaded with black pudding and cheese!

Once you dip one of these into sweet chilli dipping sauce, you won’t ever want to stop!

Prep time: 20

Cooking time: 5

Serves: 6

ingredients

1 Simon Howie Wee Black Pudding

Insides of 5 small baked potatoes (left over from our Loaded Potato Skins recipe!)

130g cheddar cheese, grated

2 tbsp chopped chives

1 spring onion, sliced (optional)

2 large eggs, beaten

200g Panko breadcrumbs

450ml vegetable oil (for frying)

Method

1. Slice the Wee Black Pudding and place on a microwaveable plate. Cover with cling film (pierce film) and microwave for 2 minutes.

2. In a bowl, mix the leftover potato (from our Loaded Potato Skins recipe), cheese, black pudding and the chives together.

3. Scoop out the mixture and roll into individual balls. With the egg wash and breadcrumbs on two separate plates, roll each of the balls first in the egg and then the breadcrumbs.

4. Heat a pan of vegetable oil to a high heat and carefully deep fry until golden brown.

5. Serve with your favourite dipping sauce – we suggest sweet chilli!

Simon Howie

Cheese and Black Pudding Tater Tots

Yes, these are an American thing, but they sound so cute and are really just loaded mashed potato balls!

Use the leftover potato from our recipe for Potato Skins and follow our recipe or handy how-to video to make these delicious bite-size treats loaded with black pudding and cheese!

Once you dip one of these into sweet chilli dipping sauce, you won’t ever want to stop!

Prep time: 20

Cooking time: 5

Serves: 6

Cheese and Black Pudding Tater Tots

ingredients

1 Simon Howie Wee Black Pudding

Insides of 5 small baked potatoes (left over from our Loaded Potato Skins recipe!)

130g cheddar cheese, grated

2 tbsp chopped chives

1 spring onion, sliced (optional)

2 large eggs, beaten

200g Panko breadcrumbs

450ml vegetable oil (for frying)

Method

1. Slice the Wee Black Pudding and place on a microwaveable plate. Cover with cling film (pierce film) and microwave for 2 minutes.

2. In a bowl, mix the leftover potato (from our Loaded Potato Skins recipe), cheese, black pudding and the chives together.

3. Scoop out the mixture and roll into individual balls. With the egg wash and breadcrumbs on two separate plates, roll each of the balls first in the egg and then the breadcrumbs.

4. Heat a pan of vegetable oil to a high heat and carefully deep fry until golden brown.

5. Serve with your favourite dipping sauce – we suggest sweet chilli!

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