Plant-based croquettes with sea flavors

Method

For the croquettes :

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

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.

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

Mix to obtain a homogeneous preparation. Adjust seasoning.

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

For the breading :

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

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.

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.

Arrange the breaded croquettes on a plate.

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

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

For the tartar sauce :

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

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

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.