Sea Veg Croquettes, Tartar, Sweet Chilli with Wilted Spinach

There are two croquettes served in a gray plate with the tartar and sweet chilli spread accross. There is also the wilted spinach on the side of the croquettes.

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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5 from 1 vote

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


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


  • 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



  • 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.


  • 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.


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.
Rate This Recipe
5 from 1 vote
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James

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April 20th, 2016

38 thoughts on “Sea Veg Croquettes, Tartar, Sweet Chilli with Wilted Spinach”

  1. 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.

  2. 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.

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

  4. 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 🙂

  5. 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?

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

  7. This looks and sounds so amazing! I can’t wait to give it a go :-). Thank you So much, You are awesome!

  8. Hi Russell,
    A quick question,… A substitute for corn because of allergies. “Please”

  9. 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?

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

  10. 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.

      • 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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