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Potato, cheese & corn cakes with black pudding


  • Boil the potatoes in lightly salted, boiling water until tender. Drain well, return to the pot to dry out a little and then mash. 
  • Add the cheese, corn, seasonings and 1 heaped tbsp chutney. Mix well with a wooden spoon, form into cakes and panfry.
  • When the cakes are almost ready, fry the black pudding in another pan until crispy. Then drain the cakes and black pudding on kitchen paper towels. 
  • To serve, place the cakes on individual plates and top with the black pudding and a dollop of chutney.
  • nb.  Of course, for a vegetarian option, you can leave out the black pudding.


  • 3 large potatoes, peeled
  • freshly ground salt & pepper
  • 2 handfuls grated tasty cheese
  • 3 corn cobs, kernels removed
  • tomato chutney
  • plain flour
  • olive oil
  • 1 black pudding, thickly sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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