LEFT OVER CURRY POTATO CAKES

LOVE YOUR LEFTOVERS

I love love love it when my fridge is full of leftovers, it opens up the possibilities to endless creativity and new family favourites.  This is a fabulous leftover curry breakfast treat of comforting curried spiced potato and a rich and creamy soft poached egg, perfect together and with a handful of watercress and spinach its super good for you too.

Prep Time 5 minutes / Cooking Time 10 minutes

Ingredients

(makes 4)

400g leftover potato aloo curry

(or any vegetable curry)

4 tbsp ghee

1 cup potato flour for dusting

4 eggs

50ml white wine vinegar

Sea Salt

1 bunch watercress

200g fresh spinach

1.  Take your left over vegetable curry and crush with a fork or potato masher roughly, you want to keep some lumps for texture, season with a little sea salt, at this point you could add the spinach and watercress in to the potato cake but I like to eat my curried potato cake as all potato.  

2.  Dust your hands with a little potato flour and scoop up 1/4 of the potato mix and form in to a compact potato cake, dust with a little more flour, repeat and make the next three.

3.  Heat a skillet to a medium hot heat, add the ghee and once hot place the four potato cakes in the skillet and pan fry, don't be tempted to touch and turn the cakes until you are sure that they have formed a good crust with lots of pan seared flavour around 4-5 minutes, turn and cook the other side for about 4 minutes then the potato cakes are ready to serve, so  meanwhile...

4.  Fill a large deep pan of water and bring to a gentle simmer, add the white wine vinegar, crack the eggs in to individual small bowls or tea cups, whisk the water in the saucepan to create a gentle vortex in the centre and then gently one at a time slide each egg in to the centre of the vortex while it is still spinning, leave to cook on a medium heat for around 3-5 minutes depending on how runny you like your yolk, I lift out the poached egg and give a little prod, the more jelly wobbly the prod the more cooking required, but if you like a runny yolk you need a bit of a wobbly in the prob if you have a bouncy prod then that egg is hard boiled.  

5.  Serve your potato cake on a bed of watercress and spinach with the poached egg on top and the best part of the eating is when you pop the poached egg and the glorious creamy yolk becomes a rich sauce that marries up the whole dish.