Mini Pork and Black Pudding Patties - Gary Rhodes
Put 450g minced pork, 1 large roughly chopped onion, 2 teaspoons of chopped sage, 1 tablespoon of chopped parsley, 1 egg and 25g of fresh white breadcrumbs into a food processor, season with salt and pepper and blend for 1-2 minutes until combined. Now blend 175g of black pudding quickly into the mix, not allowing it to break down completely.
Lightly flour your hands before rolling the mixture into 4-5 meatballs per person, flattening them a little to create the mini patties.
Heat a few tablespoons of oil in a large frying pan and add the patties. Fry for 5-6 minutes on each side over a medium heat until they become crispy and golden brown. It’s best to break one open to check they are cooked through and not pink inside.