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Leave the potatoes in the skins and parboil. Drain and peel. Next, grate the potato into a bowl and mix with herbs.
Add a pinch of salt to the egg white, beat with a whisk and mix with the grated potato, season with salt and pepper.
Pat out four circles from the potato mix, making sure they are larger than the black pudding slices. Place a slice of the pudding and some cheese in the middle of each potato circle and fold over. Pat again to form a circle.
Deep fry at 160 degrees until golden brown.
Meanwhile, core a Granny Smith apple and cut into 4 slices. Pan fry them gently in clarified butter until firm, adding a pinch of sugar near the end.
Serve with poached egg.
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