Cream Cheese Croquettes
6 tbsp. Kite Hill Chive Cream Cheese
1/4 tsp. sea salt
1/4 tsp. white pepper
1/2 c. panko breadcrumbs
2 tbsp. fresh lemon juice
2 c. baby arugula
2 tbsp. olive oil
1/2 c. canola oil
1 tbsp cured lemons, julienned for garnish
1/2 c. micro mustard greens for garnish
Season the chive cream cheese with 1/8 teaspoon each of sea salt and white pepper.
Put panko breadcrumbs on a flat plate. Working 1 tablespoon sized scoop, roll the seasoned cream cheese in the crumbs to cover, the shape each scoop into a round cake. You should have 6 cakes. Freeze the cakes for 30 minutes.
In a small bowl, combine fresh lemon juice, 1/8 teaspoon each of sea salt and white pepper. Whisk in olive oil and set aside.
In a small sauté pan, heat canola oil over medium heat. Add the cakes to hot oil and shallow-fry them until golden brown. Flip the cakes to the other side and fry until crispy. Remove the croquettes from the oil and drain on paper towels.
Put baby arugula in a salad bowl, add the lemon dressing, and toss to coat. Divide salad onto two plates, place 3 croquettes on top of each and garnish.