Spinach, carrot, zucchini and pine nut medallions

Name: Spinach, carrot, zucchini and pine nut medallions
Total time: 135 min
Yield: For 4 units
Ingredients: 250 gr. spinach; 50 gr. carrot; 100 gr. zucchini; 1 onion; 1 clove of garlic; 25 gr. pine nut; 1/4 teaspoon pepper; 1/4 teaspoon nutmeg; 1/2 teaspoon garlic powder; chickpea flour (for coating); Water (for coating); bread crumbs (for coating); 3 tablespoons extra virgin olive oil (plus oil for frying); 1/2 teaspoon salt

45 m*Total time

EasyDifficulty

For 4 unitsAmount

*Plus 1 hour and 30 minutes of chilling

Making super tasty, crunchy vegetable medallions is very easy: with a few simple steps and simple, tasty ingredients, they are ready.

These medallions are very good on their own, but served with carrot aioli the result is even more spectacular because of the delicious contrast.

The filling is loaded with antioxidants, is rich in beta-carotenes and contains the food richest in folic acid: spinach.

Spinach is not only the food richest in vitamin B9, but also the second richest in beta-carotenes, after carrot, a vegetable that is also among the featured ingredients of this recipe.

This is an appetizer 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 the B group (B1, B2, B3, B6 and B9, or folic acid), sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and zinc.

Notes

For the final batter you can use both chickpea flour and Yolanda flour or any other that allows you to achieve a thick and sticky consistency when mixed with water.

Breadcrumbs can be both wheat and corn.

If you prefer, you can make these medallions in the oven to make them lighter.

We recommend that you accompany these medallions with carrot aioli to create an even more delicious contrast.

Tap on the steps to mark them as done

Step 1
Wash and peel the vegetables, chop the spinach and grate the carrot, zucchini, onion and garlic. We also chop pine nuts and reserve.
Step 2
In a pan, put to heat the oil over medium heat and, when it is warm, take the garlic and stir to avoid burning.
Step 3
We 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 4
Add 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 5
Once the dough has cooled, divide it into equal portions, equal to the number of patties you want to make, and shape them into flat, round patties, like small hamburgers. When you have them all shaped, place them on a flat plate and refrigerate for 1 hour to firm up.
Step 6
In 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 7
We remove them from the pan, place them on absorbent paper to remove the excess oil, and serve.

Notes

For the final batter you can use both chickpea flour and Yolanda flour or any other that allows you to achieve a thick and sticky consistency when mixed with water.

Breadcrumbs can be both wheat and corn.

If you prefer, you can make these medallions in the oven to make them lighter.

We recommend that you accompany these medallions with carrot aioli to create an even more delicious contrast.

Spinach, carrot, zucchini and pine nut medallions

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Notes

Notes