Plant-based croquettes with sea flavors

For 4 people (i.e. 8 croquettes)

Ingredients

For the croquettes :

• 1 can (+-550g) of Jackfruit

• The juice and zest of a lemon

• 2 tbsp. chopped chives

• 3 tbsp. mix seaweed flakes

• 2 tbsp. chopped samphire

• 1 tbsp miso

• 300g potatoes

For the breading :

• 120g breadcrumbs/panko

• 180g flour

• 1 tbsp of sunflower oil

• Water

For the tartar sauce :

• 100 ml soy milk, unsweetened

• 150 ml deodorized sunflower oil

• 1 tbs cider vinegar

• 1 tsp mustard

• ½ - 1 tsp of salt

• ½ chopped shallot

• 5g chopped parsley and 5g chopped chives

• 25g chopped capers

• 25g finely chopped pickles

Method

For the croquettes :

1. Peel and cut the potatoes.Cook them in boiling water until they are tender, then drain them and puree them.

2. Drain the canned jackfruit then place it in a clean towel and squeeze to extract as much water as possible. Then make filaments by tearing the pieces of jackfruit with your hands.

3. Place in a bowl and add the lemon juice and zest, chopped chives, chopped samphire, seaweed flakes, miso and mashed potatoes.

4. Mix to obtain a homogeneous preparation. Adjust seasoning.

5. Make croquettes with your hands and place them on a plate.

For the breading :

1. Preheat the oven to 180°C (if you are not using a fryer or for reheating).

2. Prepare a deep plate with the panko breadcrumbs and prepare another plate with flour. Prepare a 3rd plate with flour diluted with water until you obtain the consistency of pancake batter. Add a tablespoon of oil and mix.

3. First dredge the croquettes in flour and tap well to remove excess flour. Then pass the croquettes in the water+flour+oil dough to lightly coat the croquettes before rolling them in the breadcrumbs.

4. Arrange the breaded croquettes on a plate.

5. In a pan or deep fryer, heat oil to 180°C and cook the breaded croquettes until they are golden brown (2-3 min).

6. Finish cooking in the oven at 180°C for 15 minutes (if you are not using a deep fryer).

For the tartar sauce :

1. Place the soy milk, vinegar, mustard and salt in a measuring cup and blend with a hand blender.

2. Add the oil little by little until you obtain a thick consistency.

3. Transfer to a bowl and add the chopped herbs, chopped shallot, capers and gherkins. Adjust seasoning.

Enjoy the warm sea croquettes with a little tartar sauce.