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!
Russell, quick question, with the sea vegetables, although you don’t mention it, are we supposed to soak sea vegetables first or use them dry. I’m thinking that they’ll soak up the moisture from the corn/or substitute vegetables that you mentioned. Thanks for all you do, james
Hey James, the sea veg I used are just tiny flakes and are quite delicate, so they don’t need to be soaked.
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
Haha 🙂
I just searched sea vegetables on the US Amazon and came up with this.
Kelp powder also works great! It’s strong though, so use less. About a TBS or so.
What is on the other side of the dehydrator tray beside the croquettes?
The croquettes before they have the coating on them 🙂
Stunning dinner menu from start to finish! Delightful to all the senses. Thank you very much for your generosity Russel.
Thanks, Charmaine 🙂
Thank You ever so much for sharing this ‘delicia’ with us.
xoxoxo Russell
🙂
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 🙂
You could make your own 🙂
Hi Amyah,
Since there is not this spice in France, I’ve search the ingredients and here they are:
– Celery salt (made with salt and celery seed)
– Spices (including Red Pepper and Black Pepper) but I don’t know it there are others? Russel ?
– Paprika
Hey Malenica, here’s a full recipe.
Thank you Russell!!!
Cost cutters carries it in Washington state . Don’t buy it from Amazon ..the prices are ridiculous.
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?
You could try a mixture of tomatoes, mushrooms and grated carrot maybe.
Great recipe! Just to let you know, you have a typo in the sub-title ‘Your second course […]’ — tartar is missing its second ‘t’… 🙂
Got it, thanks! 🙂
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.
Hey Bebe, chilli is a more common spelling here in the U.K. 🙂
Source
.. ohhhh that is fantastic 🙂 <3 many greetings from Germany – Hamburg 😉
This looks and sounds so amazing! I can’t wait to give it a go :-). Thank you So much, You are awesome!
Hi Russell,
A quick question,… A substitute for corn because of allergies. “Please”
Thanks?
You could try a mixture of tomatoes, mushrooms and grated carrot.
Thank you Russell I am looking forward to doing them tomorrow. ??
What could you use instead of old bay? I can’t have celery in any form due to PKD.
You could do what I did, which is to make your own Old Bay, but for you, leaving the celery salt out.
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
Hey Lourdes,
They’re both correct. If you look at the instructions, you’ll see that the first set of ingredients gets ground for the croquettes themselves, then the second set is for the outer crust.
Thanks you for the reply!
This sounds amazing! Definately want to try it!
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.
Wow, thanks for that thoughtful comment, Kathy. Sounds like you can imagine the flavours really well!
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!
Thanks so much, Kathy 🙂