Indian-spiced potato croquettes with poached eggs recipe
 Use leftover mashed potato, add some spices and make delicious flavoursome croquettes, served with fried veg and poached eggs. 300g/10½oz mashed potato1 tbsp curry powder1 tsp ground cumin1 tsp ground turmeric10g/½oz nigella seeds10g/½oz coriander seeds, toasted and crushed75g/2½oz uncooked quinoa75g/2½oz gram flour1 free-range egg, beaten 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 1 leek, finely chopped½ head broccoli, chopped into florets1 head pak choi, leaves separated2 tbsp olive oilFor the dressing2 tbsp vegetable oil1 lime, juice only½ tsp curry powderpinch nigella seedspinch toasted coriander seeds 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 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. 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. 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. 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. 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. 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. 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. 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. 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. To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs.