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 separate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then the 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.
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