Indian-spiced potato croquettes with poached eggs
For the spiced potato croquettes
- 300g/10½oz mashed potato
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 10g/½oz nigella seeds
- 10g/½oz coriander seeds, toasted and crushed
- 75g/2½oz uncooked quinoa
- 75g/2½oz 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
- 4 free-range eggs
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.