Croquette
200 g of palm heart
1 mashed garlic clove
4 tablespoons of butter
5 tablespoons of chopped onion
Salt and black pepper
Fresh parsley and chives
100 g of cream cheese
2 cups of breadcrumb flour
2 eggs (for breading)
1 liter of oil (for frying)
Lemon-Cravo Sauce
4 tablespoons of chopped onion
3 tablespoons of butter
50 ml of rum
250 ml of fresh cream
Juice and zest of 2 lemons
Salt and black pepper
Croquette
200 g of palm heart
1 mashed garlic clove
4 tablespoons of butter
5 tablespoons of chopped onion
Salt and black pepper
Fresh parsley and chives
100 g of cream cheese
2 cups of breadcrumb flour
2 eggs (for breading)
1 liter of oil (for frying)
Lemon-Cravo Sauce
4 tablespoons of chopped onion
3 tablespoons of butter
50 ml of rum
250 ml of fresh cream
Juice and zest of 2 lemons
Salt and black pepper
Croquette: Cut the palm heart into small cubes (1) and set aside
Sauté the garlic in butter until softened, then add chopped onion
Let the onion soften, season with salt and black pepper to taste
Add the palm heart and sauté until it starts to soften
Add fresh parsley and chives to taste
Add cream cheese and 3/4 cup of breadcrumb flour
Mix well
Turn off heat and let cool
Make small croquettes and coat with beaten eggs and remaining breadcrumb flour
Fry in hot oil until golden brown (5)
Drain on paper towels
Lemon-Cravo Sauce: Sauté the onion in butter until lightly browned
Add rum and let evaporate slightly
Add cream and let thicken
Remove from heat
Stir in lemon zest, juice, salt, and black pepper to taste
Serve croquettes with the sauce.
