Cut your parsley root puree into a 2cm dice, cover with the milk and cream and season with salt and pepper in a flat sided sauce pan, top with a cartouche. Simmer gently until tender throughout, then blitz to a smooth puree and pass through a fine chinois. Adjust seasoning and keep warm.
Combine together well your dry mash, laverbread, white pudding, green peppercorns and one of the eggs. This mixture should be slightly coarse for texture and for each flavour to stand out, not too smooth.
Chill your croquette mixture until it is pliable for rolling into the shape and size of your choice. Then pane your croquettes by dipping in first your flour then egg and lastly a mixture of half panko and half oats.
Deep fry your croquettes until golden brown and season with Maldon sea salt, black pepper, a generous amount of nori powder and finally a good squeeze of lemon juice.
Serve with a good dollop of the purée.