Sea Veg Croquettes, Tartar, Sweet Chilli, Wilted Spinach

Sea Veg Croquettes

Your second course: Sea Veg Croquettes, Tarar, Sweet Chilli, Wilted Spinach

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.

Croquettes, Tartar, Sweet Chilli

Sea Veg Croquettes

Makes 14 croquettes (2 for each serving)

  • 1/4 cup Brazil nuts, soaked overnight
  • 4 cups thawed frozen corn
  • 1 cup sea veg (you can just use dulse if you don’t have access to Sea Veg Salad)
  • 1 teaspoon tamari
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup ground chia seed
  • 1 shallot, diced
  • 2 teaspoons Old Bay Seasoning
  • Zest of one lemon
  • 1/2 cup Brazil nuts, soaked overnight
  • 1 tablespoon chili flakes
  • 1 tablespoon sweet paprika
  1. Pulse all ingredients from first section in a food processor until thoroughly combined, leaving some texture.
  2. Form into croquettes using a 1/4 cup measure.
  3. Grind ingredients from second section in a food processor to crumbs and transfer to a bowl.
  4. Individually coat the croquettes in the crumbs and dehydrate for 5 to 6 hours at 105 degrees F.

Tartar Sauce, Sweet Chilli Sauce

Sea Veg Croquettes

Tartar

  • 1 cup cashews, soaked 30 minutes
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1/4 cup finely diced dill pickles
  • 2 tablespoons capers
  • 1/2 small shallot
  • 1 tablespoon finely chopped parsley
  • Flaked salt and black pepper to taste
  1. Blend the cashews, water and apple cider vinegar until smooth
  2. Stir in remaining ingredients by hand.
  3. Chill to firm up before serving.

Sweet Chilli

  • 2 red bell pepper, de-seeded and roughly chopped
  • 2 red chillies, de-seeded (I like Scotch Bonnet for this)
  • 1/2 mango, de-stoned and roughly chopped
  • 1/2 tsp salt
  1. Blend all the ingredients up until smooth.
  2. Chill until ready to use.  Will keep for up to 4 days in a sealed container in the fridge.

To serve

  • 80g spinach per person
  • Pinch salt
  1. Massage salt into spinach until they wilt a little, as you can see in the picture.  If you’re using green such as rocket, then instead of wilting them, just toss them in a little olive oil and lemon juice.
  2. Serve with the croquettes, tartar and sweet chilli.

j

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36 Comments

  1. Lorri
    Reply
    Posted

    I am reading the comments and I have come to the conclusion that you should be disciplined for giving out the recipe for Old Bay Seasoning. I am sure there are people eating Blue Crabs in Baltimore bad mouthing Russell James. 🙂

    I am looking for a North American version of the Sea Vegetables. I am trying to eat more locally and the Amazon link you provided doesn’t ship to the US.
    Lorri

  2. Charmaine Calvert
    Reply
    Posted

    Stunning dinner menu from start to finish! Delightful to all the senses. Thank you very much for your generosity Russel.

  3. Amyah
    Reply
    Posted

    Hello Russel… will do this for sure, look soooo good but… about the Old Bay Seasoning… can’t find it here so… what to use to replace it?

    Thank you for these recipes 🙂

  4. Maris Wild
    Reply
    Posted

    Russell, thanks so much for this recipe. Unfortunately am on the Paleo diet and don’t eat corn. Anything else I could use instead please?

  5. Kathrine
    Reply
    Posted

    Great recipe! Just to let you know, you have a typo in the sub-title ‘Your second course […]’ — tartar is missing its second ‘t’… 🙂

      • Bebe M.
        Reply
        Posted

        And not to be too picky, but the editor in me wants to say that chile is only spelled with one ‘L’.. We love you anyway, Russell! Thanks! And as for the “rude person who shall remain unnamed” – smoked paprika has been around for far longer than Herr Brunn who developed the Old Bay recipe.

  6. Lourdes
    Reply
    Posted

    Hi! I am a bit confused. In the récipe ingredients for the croquetes it is written first :
    •1/4 cup Brazil nuts, soaked overnight
    and then
    •1/2 cup Brazil nuts, soaked overnight

    It is both or which one is right?

    Thanks,!!
    PS. It really looks amazing. I am willing to try them

  7. Kathy Wrona
    Reply
    Posted

    Your awesome recipe and images are beyond gorgeous! Truly seriously salivating at the moment…I can not get over this recipe, the combination of ingredients are brilliant! I love the flavors of the spices in “old bay seasoning ” especially the thought of the spices when combined with the cool neutral flavors of the brazil nut base, the creaminess of the milk from the corn along with the salty tanginess of the wild Irish seaweed. I can only image the intense and complex dance these delightful ingredients and textures will do in my mouth and on my taste buds! Woe my friend, this is truly out of this world…must make this ASAP! Thank you with heartfelt thanks for sharing.

      • Kathy Wrona
        Reply
        Posted

        Chef James, I feel you have taught me very well. Everything I know about creating recipes and combining flavors and ingredient’s while remaining mindful of textures ,I can honestly say I have learned from you. Your Week Day Raw course is packed with incredible information and wisdom, along with all you so generously share on your site. I would like to say thank you for being such an outstanding teacher that continually over flows with inspiration while always being very diligent and going the extra mile to keep your recipes healthy and so visually appealing. You’re the BEST!

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