Canadian Havarti Croquettes with Sweet Pepper Salsa

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Chef Caroline McCann
 Thanks to your cooking club, you can have homemade appetizers in the freezer that will cook up in a snap. Serve with salsa, or over a bed of greens.  Short on time?  These croquettes can also be served with store bought red pepper jelly.
685 g Canadian Havarti cheese
1/3 cup (75 mL) all purpose flour
2 eggs, beaten
1 cup (250 mL) dry bread crumbs
¾ tsp (4 mL) dried thyme
4 cups (1 L) canola or peanut oil
Sweet Pepper Salsa:
2 each sweet red and yellow peppers, diced
16 cherry or grape tomatoes, cut in 6 pieces each
1 small red onion, diced
1 lime, grated zest and juice
½ cup (125 mL) chopped fresh cilantro or parsley
1 clove garlic clove, minced
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) salt
Freshly ground pepper
Preparation time: 30 minutes; Resting time: 30 minutes; Cooking time: 10 minutes; Servings: 12
Cut Canadian Havarti cheese into 24 pieces about 2 inch (5 cm) by 1 ½ inches (4 cm) and ½ inch thick (1 cm); set aside.
In three bowls place flour, egg and bread crumbs combined with thyme.
Coat each piece of cheese first with flour, then with egg, then with bread crumb mixture, turning to coat all over. Refrigerate for 30 minutes.
In a heavy deep saucepan, heat oil, over medium heat to 375 F (190 C).
Fry coated cheese pieces in hot oil, turning once, until golden brown, about 1 minute. Remove with slotted spoon; drain on paper towels. Repeat with remaining cheese pieces. Serve immediately with 1 tbsp (15 mL) sweet pepper salsa on top of each croquette.
Sweet Pepper Salsa: In medium bowl, gently stir together peppers, tomatoes, onion, lime zest and juice, cilantro, garlic, vinegar, honey, Worcestershire, salt and pepper. Let sit at room temperature for 30 minutes.  
Additional Serving Tips: Serve cooked croquettes on a bed of mixed greens and topped with ½ cup (125 mL) of Sweet Pepper Salsa.
Leftover Sweet Pepper salsa is delicious with baked tortilla chips or spooned over baked fish or chicken.
Cooking Club Tips: For larger quantity, repeat the recipe as many times as needed. One container of oil will suffice. To freeze, place the uncooked croquettes on a baking sheet lined with parchment paper and freeze until solid.   Transfer to freezer bag or air tight container and store up to 3 months. To prepare, fry frozencroquettes, 50 seconds on each side.
Source:  Dairy Farmers of Canada
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