Tapioca and potato croquette with langoustines
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-freeNut-free
Using tapioca makes this tasty giant croquette gluten-free, and the delicate langoustine dressing takes things to a whole other level!
Ingredients
For the tapioca croquettes
For the langoustine dressing
- 1 tsp Dijon mustard
- 3 cooked langoustines (or prawns)
- 2–3 sun-blushed tomatoes
- 50ml/2fl oz olive oil
- 50ml/2fl oz vegetable oil
- splash red wine vinegar
- pinch salt
To serve
- 2 cooked langoustines, cut in half
- 3–4 dill sprigs
- 2–3 wild garlic leaves (optional)
Method
To make the tapioca croquettes, place the tapioca in a shallow bowl or plate and pour over 50ml/2fl oz water. Leave to soak for 30 minutes until softened.
Weigh out 50g/1¾oz of the soaked tapioca and transfer to a mixing bowl. Any left-over can be stored in the fridge and used within a week.
Add the mashed potato, capers, chives, tarragon, mustard and salt. Mix thoroughly using your hands until fully combined.
Shape the mixture into a sausage, approximately 3cm/1in thick and 15cm/6in long.
Heat the oil in a deep pan or fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the croquette until golden and crisp. This will take 2-3 minutes. Remove and drain on kitchen paper.
To make the langoustine dressing, add the mustard, langoustines, sun-blushed tomatoes, olive oil, vegetable oil and a pinch of salt to a food processor.
Blend until smooth. Add a splash of red wine vinegar to taste and blend again briefly.
To serve, spoon the dressing onto a plate and place the croquette on top.
Garnish with one langoustines per plate, and top with the fennel flowers, dill and wild garlic leaves.
