Medallions of spinach, carrot, zucchini and pine nuts
* Plus 1 hour and 30 minutes of refrigeration
Making super-tasty and crunchy vegetable medallions is very easy, because with a few simple steps and simple and rich ingredients, they are ready.
These medallions are very good alone, but if they are accompanied with carrot alioli the result is even more spectacular because of the delicious contrast that is achieved.
Its filling is loaded with antioxidants, is rich in beta carotene and contains the richest food in folic acid: spinach.
Spinach is not only the food richest in vitamin B9, but it is the second richest in beta carotene, after the carrot, vegetable that is also present among the outstanding ingredients of this recipe.
and it is that this is an entrant rich in carotenoids , flavonoids , alpha-lipoic acid , omega 3 , omega 6 and omega 9 fatty acids , carbohydrates , allicin , alliin , protein , fiber , vitamins A , C , E , K and of group B ( B1 , B2 , B3 , B6 and B9 or folic acid ), sulfur , calcium , copper , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium , iodine and zinc .
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Notes
Tap on the steps to mark them as done
- Step 1Wash and peel the vegetables, chop the spinach and grate the carrot, zucchini, onion and garlic. We also chop pine nuts and reserve.
- Step 2In a pan, put to heat the oil over medium heat and, when it is warm, take the garlic and stir to avoid burning.
- Step 3We toss the onion, stir again to mix with the garlic, let it poach, and toss the rest of the vegetables. We give a few laps so that everything is cooked together and let it be done for 5 minutes.
- Step 4Add the pine nuts together with the spices and salt and let it cook for 10 minutes all together, stirring occasionally so it does not burn. After this time, we separate from the fire and let it cool.
- Step 5Once the dough is cold, we divide it into portions of about 70 gr. each one and we give them a rounded and flat shape, like small hamburgers. When we have them all, we put them on a flat plate and put them in the fridge for 1 hour to take consistency.
- Step 6In a plate, mix a few tablespoons of chickpea flour with a little water until a viscous texture is obtained, and in another dish, we throw the bread crumbs to batter. We put to heat enough oil in a pan and, while it warms up, we are passing the medallions by the mixture of chickpea flour and water and rebozándolos in bread crumbs. When the oil is hot, we fry the medallions, turning them over when we see that they are already brown on one side, until they are all well done on both sides.
- Step 7We remove them from the pan, place them on absorbent paper to remove the excess oil, and serve.