Cut <quantity>100<unit>g</unit></quantity> of brie cheese into <quantity>1<unit>cm</unit></quantity> cubes and reserve

Add <quantity>2<unit>tbsp</unit></quantity> of butter to a pot on low heat

Add <quantity>2<unit>tbsp</unit></quantity> of chopped onions

Add <quantity>3<unit>cups</unit></quantity> of diced hearts of palm

Add salt and pepper to taste. Stir to combine

Cover and cook for 20m, until tender

Uncover and raise heat to medium

Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour and stir to coat hearts of palm

Slowly add <quantity>1½<unit>cups</unit></quantity> of milk. Stir to incorporate. Cook 10m while stirring, until thickened

Add <quantity>5<unit>tbsp</unit></quantity> of grated parmesan cheese

Zest <quantity>½</quantity> lemon

Add <quantity>3<unit>tbsp</unit></quantity> of chopped chives

Turn heat off and remove croquette dough from pot

Chill for 1h until croquette dough is firm

Crack and beat <quantity>2</quantity> eggs. Season with salt and pepper to taste

Add <quantity>¼<unit>cup</unit></quantity> of milk and stir to combine

Grease your hand with extra virgin olive oil, take <quantity>2<unit>tbsp</unit></quantity> of croquette dough and roll it. Make a small hole in the center

Place <quantity>1</quantity> brie cheese cube into dough and cover to form the croquette. Fill remaining pieces of croquette dough

Dredge croquettes in <quantity>2<unit>cups</unit></quantity> of all-purpose flour

Coat croquettes in egg mixture

Dredge croquettes in <quantity>2<unit>cups</unit></quantity> of breadcrumbs. Reserve

Heat <quantity>2<unit>L</unit></quantity> of vegetable oil to <temperature>175<unit>°C</unit></temperature> on medium heat

Deep fry croquettes until golden brown. Remove and drain on paper towels

Transfer croquettes to serving plate with brown paper

Grate parmesan cheese to taste

Zest <quantity>½</quantity> lemon. The heart of palm croquette is ready

Enjoy!