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Indian-spiced potato croquettes with poached eggs

An average of 4.3 out of 5 stars from 4 ratings
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Use leftover mashed potato, add some spices and make delicious flavoursome croquettes, served with fried veg and poached eggs.

Ingredients

For the spiced potato croquettes

  • mashed potato: 300²µ/10½´Ç³ú mashed potato
  • curry powder: 1 tbsp curry powder
  • cumin: 1 tsp ground cumin
  • turmeric: 1 tsp ground turmeric
  • nigella seeds: 10²µ/½´Ç³ú nigella seeds
  • coriander seeds: 10²µ/½´Ç³ú coriander seeds, toasted and crushed
  • quinoa: 75²µ/2½´Ç³ú uncooked quinoa
  • gram flour: 75²µ/2½´Ç³ú gram flour
  • egg: 1 free-range egg, beaten

For the vegetables

  • leek: 1 leek, finely chopped
  • broccoli: ½ head broccoli, chopped into florets
  • pak choi: 1 head pak choi, leaves separated
  • olive oil: 2 tbsp olive oil
  • For the dressing
  • vegetable oil: 2 tbsp vegetable oil
  • lime: 1 lime, juice only
  • curry powder: ½ tsp curry powder
  • pinch nigella seeds
  • pinch toasted coriander seeds

To serve

  • eggs: 4 free-range eggs

Method

  1. To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a large bowl and mix to combine. Shape the mixture into 4 croquette shapes.

  2. Put the nigella and coriander seeds and quinoa in a bowl and mix. Place the gram flour in a seperate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then seed mix.

  3. Heat the oil a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden-brown and crisp. Drain on kitchen paper.

  4. To make vegetables, blanch the leek, broccoli and pak choi in a pan of boiling, salted water. After a few minutes, remove from the heat and drain.

  5. Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes.

  6. Fill a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain.

  7. For the Indian-spiced dressing, mix all the ingredients together in a small bowl.

  8. To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs.

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