Black Pudding Croquettes

Black Pudding Croquettes with Gooseberry Compote

In a food processor, blend black pudding, spring onions, peppers, potatoes, mustard and vinegar.
Season to taste and mould the mixture into cylindrical shapes about 5cm (2") long.
Roll in flour, then lightly beaten eggs and then breadcrumbs.
Shallow fry in plenty of hot oil until golden brown;
Drain on kitchen paper and keep warm.
;Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup.
Add gooseberries and cook gently for 10 mins, until soft.
Strain off excess juice, then serve with the croquettes and a small salad garnish.