Serves 2
All month long, Monte Casino, Chef and Lead Product Developer at Kite Hill is sharing with us some of his #MeatlessMonday recipes. This week he’s turning Kite Hill’s fan favorite Chive Cream Cheese into tapas party worthy croquettes.
Monte shares, “The dish is meant to mimic the classic fried goat cheese and arugula salad. The melting cake is dark and crisp on the outside but creamy on the inside, and works well with simple greens and fresh lemon!”
To learn more about Monte and Kite Hill, check out our Q+A.
Ingredients
6 Tbsp Kite Hill Chive Cream Cheese
1/4 tsp sea salt
1/4 tsp white pepper
1/2 cup panko breadcrumbs
2 Tbsp fresh lemon juice
2 cups baby arugula
2 Tbsp olive oil
1/2 cup canola oil
Garnish
1 Tbsp cured lemons, julienned
1/2 cup micro mustard greens
Prep
Season the chive cream cheese with 1/8 teaspoon each of sea salt and white pepper.
Panko Cakes
Put panko breadcrumbs on a flat plate.
Working 1 Tablespoon sized scoops, roll the seasoned cream cheese in the crumbs to cover, then shape each scoop into a round cake.
You should have 6 cakes.
Freeze the cakes for 30 minutes.
Lemon Dressing
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.
Croquettes
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.
BUILD
Put baby arugula in a salad bowl and add the lemon dressing and toss to coat.
Divide salad onto two plates, and place 3 croquettes on top of each.
Notes + Serving Tips
Garnish the croquettes with julienned cured lemon and micro-greens.
Serve warm.