Sea Veg Croquettes, Tartar, Sweet Chilli with 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.
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Sea Veg Croquettes, Tartar, Sweet Chilli and Wilted Spinach
This awesome recipe is very delicious and the tartar sauce is the star here.
Servings7 makes 14 croquettes (2 for each serving)
Nutrition (For one serving)
Calories: 380kcalCarbohydrates: 41gProtein: 11gFat: 23gSaturated Fat: 4gSodium: 451mgPotassium: 747mgFiber: 9gSugar: 6gVitamin A: 3048IUVitamin C: 79mgCalcium: 96mgIron: 4mg
Ingredients
Croquettes - section 1
- 1/4 cup Brazil nuts soaked overnight
- 4 cups frozen corn thawed
- 1 cup sea veg you can just use dulse if you don’t have access to Sea Veg Salad
- 1 tsp tamari
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 cup chia seed ground
- 1 shallot diced
- 2 tsp Old Bay Seasoning
- 1/8 tsp lemon zest
Croquettes - section 2
- 1/2 cup Brazil nuts soaked overnight
- 1 tbsp chili flakes
- 1 tbsp sweet paprika
Tartar
- 1 cup cashews soaked 30 minutes
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 1/4 cup dill pickles finely diced
- 2 tbsp capers
- 1/2 shallot small
- 1 tbsp parsley finely chopped
- 1/8 tsp salt
- 1/8 tsp black pepper
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
To serve
- 2 cup spinach per person
- 1/8 tsp salt
Instructions
Croquettes
- Pulse all ingredients from first section in a food processor until thoroughly combined, leaving some texture.
- Form into croquettes using a 1/4 cup measure.
- Grind ingredients from second section in a food processor to crumbs and transfer to a bowl.
- Individually coat the croquettes in the crumbs and dehydrate for 5 to 6 hours at 105 degrees F.
Tartar
- Blend the cashews, water and apple cider vinegar until smooth
- Stir in remaining ingredients by hand.
- Chill to firm up before serving.
Sweet chilli
- Blend all the ingredients up until smooth.
- Chill until ready to use. Will keep for up to 4 days in a sealed container in the fridge.
To serve
- 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.
- Serve with the croquettes, tartar and sweet chilli.
Notes
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.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!