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Clonakilty Blackpudding croquettes with apple, fennel & tomato relish

Clonakilty Blackpudding croquettes with apple, fennel & tomato relish


For an impressive starter or a light lunch, why not give these Clonakilty croquettes a try. The black pudding adds a unique and tasty twist to this popular dish. Served with a delicious apple, fennel and tomato relish, this recipe is sure to make you popular in the kitchen!


  • 200g Clonakilty Blackpudding
  • 400g mashed potato
  • 2 eggs whisked
  • 100g plain flour
  • 100g panko breadcrumbs
  • Salt & pepper
  • 2 granny smith apples
  • 1 fennel bulb
  • Canola oil (for frying)
  • Olive oil drizzle

For the tomato relish:

  • 2 large tomatoes (diced)
  • 1 apple (diced)
  • 1tbsp mustard seeds
  • ½ tin of tomatoes
  • ½ medium red onion (diced)
  • 2 bay leaves
  • 2 star anise
  • 2 tbsp of aged balsamic vinegar
  • 20g of sugar


For the tomato relish:

1. Place all ingredients with ½ cup of water in a medium size pot and cook for 45 minutes.

2. Allow the mixture to cool and mash with a fork until it becomes a relish-like consistency.

For the croquettes:

1. Mix the mashed potato and black pudding together then roll in to same size cylinder (8 approx.) shapes.

2. Roll the cylinders in the flour, then egg, then breadcrumbs. Place in the fridge to cool for 20 minutes.

3. Heat approximately 500ml canola oil in a shallow frying pan up to 180 degrees, and cook croquettes in 2 batches until golden brown.

4. Place croquettes into a hot oven (180 degrees) for 10 minutes to heat through.

5. Season croquettes and serve with shaved apple & fennel.

6. Serve on top of the tomato relish.


Recipe by Lee Behan – Masterchef Australia Contestant 2017.

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