Canadian Havarti 'Croquettes' with Sweet Pepper Salsa (Cooking Club Size)

Cut Canadian Havarti cheese into 24 pieces about 2 inch (5 cm) by 2 x 1 1/2 x 1/2-in (5 x 4 x 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 deep-fryer or heavy deep saucepan, pour oil and heat to 375 °F (190 °C) on deep-fryer thermometer. Working in batches, fry coated cheese pieces for 2 min, or until golden brown. 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, coriander, garlic, vinegar, honey, Worcestershire, salt and pepper. Let sit at room temperature for 30 minutes.

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Additional Serving Tips: Serve cooked croquettes on a bed of mixed greens and topped with 1/2 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. Since these are best prepared just before serving, pack the uncooked cheese croquettes into containers. At home, place the 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 frozen croquettes, 50 seconds on each side.

Substitute Canadian Mozzarella, Canadian Brick or Canadian Monterey Jack Cheese for the Canadian Havarti.