These Tapioca and Potato Croquettes with Langoustines create a crisp, golden shell filled with creamy, herby mashed potato and chewy tapioca, then draped in a rich, umami‑packed langoustine dressing. The delicate seafood flavours shine alongside the sharp capers and herbal notes of chives and tarragon, while the soft dill, fennel flowers and wild garlic leaves on top add a fresh, aromatic finish. Deep‑fried and served warm, this dish feels indulgent yet refined, making it perfect for a special starter or centrepiece.
Prep: 30 minutes to 1 hour
Cook: 10 to 30 minutes
Serves: Serves 2
Dietary: Egg‑free, Gluten‑free, Nut‑free
By Anna Haugh
From Saturday Kitchen Recipes
Nutri‑Score B reflects a tasty, deep‑fried starter with moderate fat and calorie content from the oil and langoustines, balanced by starch from potato and tapioca.
Per serving (approx.): 420 kcal, Fat 24g, Carbs 30g, Sugars 4g, Fibre 2g, Protein 15g.
Equipment
Ingredients
Tapioca croquettes
- 60g tapioca
- 200g ready‑made or leftover mashed potato
- 1 tbsp capers, finely chopped
- 1 tbsp chives, finely chopped
- 1 tbsp tarragon, finely chopped
- 20g Dijon mustard
- ¼ tsp salt
- Oil, for deep frying
Langoustine dressing
- 1 tsp Dijon mustard
- 3 cooked langoustines (or prawns)
- 2–3 sun‑blushed tomatoes
- 50ml olive oil
- 50ml 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)
Customise
- Swap mashed potato for a lighter parsnip or celeriac mash if you want a more delicate, slightly sweeter base.
- Replace sun‑blushed tomatoes with a small ripe tomato roasted in the oven for a deeper, sweeter tomato note in the dressing.
- If langoustines are hard to find, use good‑quality cooked prawns or sustainably farmed shrimp as a direct substitute.
- For a creamier dressing, add a teaspoon of plain dairy‑free yogurt or a dollop of mayonnaise and blend until smooth.
- To keep the dish chilled‑ahead friendly, shape the croquette logs and keep them in the fridge for 30 minutes before frying so they hold their shape better in the oil.
Method
1. Soaking the tapioca (30 minutes, hands‑off)
- Put the tapioca in a shallow bowl or plate and pour over 50ml water so the grains are just covered, then leave them to soak for 30 minutes until softened.
- After soaking, weigh out 50g of the soft tapioca and transfer it to a mixing bowl, setting any leftover aside in an airtight container in the fridge to use within a week.
2. Making the croquette mixture (10 minutes)
- Add the mashed potato, capers, chives, tarragon, Dijon mustard and salt to the bowl of soaked tapioca and mix everything thoroughly with clean hands until fully combined and no dry lumps remain.
- Shape the mixture into a firm sausage about 3 cm thick and 15 cm long so it will fry evenly and hold together in the hot oil.
3. Deep frying the croquette (5–7 minutes)
- Heat the oil in a deep pan or fryer over a medium–high heat, remembering that hot oil is dangerous so never leave it unattended and keep children away from the stove.
- Carefully lower the croquette sausage into the hot oil and fry for 2–3 minutes, turning gently if needed, until the outside is deep golden and crisp.
- Remove the croquette with a slotted spoon or fish slice and drain on kitchen paper to shed excess oil; this helps keep the texture light and not greasy.
4. Making the langoustine dressing (5 minutes)
- Put the mustard, cooked langoustines, sun‑blushed tomatoes, olive oil, vegetable oil and a pinch of salt into a food processor and blend until smooth and emulsified, scraping the sides down once if needed.
- Add a splash of red wine vinegar to taste and blend briefly again so the dressing stays balanced and not too sharp.
5. Plating and serving (2 minutes)
- Spoon the langoustine dressing onto each plate and place the whole, warm croquette on top so the sauce surrounds it and seeps slightly into the cracks.
- Garnish each plate with one langoustine cut in half, a few dill sprigs and a couple of wild garlic leaves for fresh aroma and a pretty, restaurant‑style finish.
- Serve the tapioca and potato croquette with langoustines immediately while hot so the crisp exterior contrasts with the soft, herby filling and the dressing stays fragrant and vibrant.