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Manx Kipper and Black Pudding Cakes
Manx Kipper and Black Pudding Cakes is a traditional Manx recipe (from the Isle of Man) for a classic breakfast dish of fried, breaded kipper, mashed potato and black pudding cakes. The full recipe is presented here and I hope you enjoy this classic Manx version of: Manx Kipper and Black Pudding Cakes.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : British RecipesManx Recipes
This is a modern breakfast recipes that makes the most of Manx kippers
Ingredients:
2 Manx kippers (smoked herring)
150g black pudding
200g mashed potato, cooled
1 leek, trimmed and finely chopped
20g butter
1 tbsp chopped fresh parsley
30g plain flour
1 free-range egg beaten with 1 tbsp of milk, for the egg wash
50g fresh breadcrumbs
4 eggs
1 batch
Hollandaise sauce
Juice of ½ lemon
2 tbsps sunflower oil
Method:
Sit the kippers in a microwave-safe dish. Add a tablespoon of water then cover with a sheet of clingfilm (plastic wrap). Set in your microwave and cook on full powder for 1 minute. Set aside to cool then flake the fish into a bowl, removing any bones and discarding the skin.
Melt the butter in a non-stick frying pan over medium heat. When the butter is foaming add the leek and cook gently until soft (about 5 minutes). Tip the leek and butter into the bowl with the flaked kipper meat then set aside until cold.
Chop the black pudding into small pieces then add to the bowl with the fish and leeks along with the chopped parsley and cold mashed potato. Mix well to combine then season with salt and freshly-ground black pepper.
Divide the resultant mixture into four equal pieces then form these into cakes. Dust each cake with flour then dip in in the egg and milk mixture before dipping in the breadcrumbs to coat. For a thicker breadcrumb coating you may want to repeat this process once more.
Heat the sunflower oil in a frying pan over low-medium heat. Once hot add the breaded kipper and black pudding cakes and fry until golden brown all over and cooked through (8–10 minutes total cooking).
Poach four eggs according to the perfect poached egg method. Warm the Hollandaise sauce through and add the lemon juice.
To serve, place the kipper cakes onto a plate, top with a poached egg and the hollandaise sauce.
