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Plant-based croquettes with sea flavors

For 4 people (i.e. 8 croquettes)


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


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.


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