Clonakilty Blackpudding Croquettes with Chipotle Ketchup

Clonakilty Blackpudding Croquettes with Chipotle Ketchup

Serves: 8Prep Time: Cook Time: Ketchup - 1 Hour Croquettes - 15 mins

The perfect canapé for hosting. The chipotle ketchup complements the flavour of these crispy croquettes perfectly.



250g Clonakilty Blackpudding

50g flour, seasoned with salt

100g uncooked outmeal

1 free-range egg


2x 400g tinned tomatoes

5 chipotles en adobo

1 red onion, finely diced

3 cloves of garlic, peeled and finely chopped

50ml cider vinegar

50g dark brown sugar


  1. First make your ketchup. Sauté the red onion in some light oil over a medium heat for about 5 minutes until soft but not brown.
  2. Add the garlic for a minute further before adding the rest of the ingredients.
  3. Cook over a low heat for up to an hour, longer if you have it, as tomato based dishes always benefit from a low slow cook. Taste and season.
  4. Blend and ;eave to the side.
  5. Cut the blackpudding into 2cm thick slices. Roll the blackpudding slices in the seasonal flour, then in egg and then finally in oatmeal.
  6. Repeat a second time if the slices are not completely covered.
  7. Fry the slices – deep frying is best – until golden. Drain on kitchen paper and serve on a bed of hot or cold chipotle ketchup.