Indian-spiced potato croquettes with poached eggs
- 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
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.
