Goat Cheese Croquette

Ingredients

Yield:

Serves 4

• Goat Cheese Croquettes

  • 160 g Soft Goat Cheese
  • 2 Egg Yolks
  • Chives, Parsley (chopped)
  • Juice of 1/2 of a Lemon
  • Salt & Pepper
  • Flour
  • 1 Beaten Egg
  • 1/2 cup Bread Crumbs
  • Olive Oil

• Roasted Beets

  • 2 Golden Beets
  • Salt

• Tumbleweed Salad Garnish

  • Frisee
  • Mache
  • Chervil
  • Chives
  • Lemon
  • Olive Oil
  • Salt & Pepper

• Pumpkin Seed Pesto

  • 60 g Basil Leaves
  • 20 g Parsley
  • 30 g Pumpkin Seeds
  • 1 Large Clove of Garlic
  • 100 ml Extra Virgin Olive Oil or Pumpkin Seed Oil
  • Salt & Pepper
  • Lemon Juice

Preparation

Difficulty:

medium

Time:

1 Hour

Total Time:

1 Hour

1. Goat Cheese Croquettes

   • In a bowl, work goat cheese, egg yolks, lemon juice, herbs and salt and pepper to taste into a smooth mixture.
   • Mold and shape the mixture into round discs, and let rest in the fridge for 1 hour.
   • Dust the disks with flour, dip in beaten egg, and bread with bread crumbs.
   • Saute golden in olive oil on medium heat, turning to brown both sides.

2. Roasted Beets

   • Roast beets in the oven on salt at 400 F until cooked.
   • Cool, peel, and slice into desired shape (5 slices per beet).

3. Tumbleweed Salad Garnish

   • Mix frisee, mache, chervil and chives.
   • Toss in lemon juice and olive oil to taste, and season with salt and pepper.

4. Pumpkin Seed Pesto

   • Chop basil leaves and parsley roughly.
   • Place basil, parsley, pumpkin seeds, and garlic in a blender and turn to medium speed.
   • As the ingredients start to blend, slowly add olive oil.
   • Add salt, pepper and lemon juice to taste.