This has quickly become a favourite with me. Not only is it a wonderful mix of spicy and sweet, it’s really satisfying to plate up too.
The tartar is the star of the show here.
I’ve used wilted spinach, but you can use any of your favourite greens here, including some of the spicier varieties, such as rocket (arugula).
One big tip here is to make sure you don’t overly grind the croquettes in the food processor; we want plenty of texture to them, to give a really nice mouthfeel.
If you’ve been following along with this free Raw Dinner Parties at Home series, the start to this main course can be found here.