Indian-spiced potato croquettes with poached eggs
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
- 300²µ/10½´Ç³ú mashed potato
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 10²µ/½´Ç³ú nigella seeds
- 10²µ/½´Ç³ú coriander seeds, toasted and crushed
- 75²µ/2½´Ç³ú uncooked quinoa
- 75²µ/2½´Ç³ú gram flour
- 1 free-range egg, beaten
For the vegetables
- 1 leek, finely chopped
- ½ head broccoli, chopped into florets
- 1 head pak choi, leaves separated
- 2 tbsp olive oil
- For the dressing
- 2 tbsp vegetable oil
- 1 lime, juice only
- ½ tsp curry powder
- pinch nigella seeds
- pinch toasted coriander seeds
To serve
- 4 free-range eggs
Method
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.
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.
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.
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.
Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes.
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.
For the Indian-spiced dressing, mix all the ingredients together in a small bowl.
To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs.