URU CROQUETTE STUFFED WITH PUA’ATORO

Preparation

• Chop the onion, green onions and garlic.
• Cook the uru, then set aside. Mashed potato to a purée.
• Add butter, minced garlic, a little nutmeg, chopped green onions, salt and pepper. Mix well.
• Form the mixture into balls in the palm of your hand, then flatten them into patties.
• Heat the pua’atoro, then drain to remove as much fat as possible.
• Top the uru dumplings with the pua’atoro, then close them to trap the filling inside.
• Coat dumplings with flour, dip in beaten egg, then in panko breadcrumbs.
• Fry the croquettes in hot oil until golden brown. Drain on paper towels.
• To make the onion confit, sweat the onions in a drizzle of olive oil. Add water to prevent them from sticking. Once the onions are transparent, deglaze with balsamic vinegar and simmer for 15 minutes.
• For espuma coco, pour the coconut milk into a container and smoke it with sawdust under an airtight bell jar. Season with salt and lemon juice to taste. Transfer the preparation into a siphon using 2/3 of a gas cartridge. Shake firmly.
• For the uru chips, finely chop a piece of raw uru you’ve set aside. Fry directly in hot oil, then drain on paper towels.