Potato and Zucchini Medallions

Potato and zucchini medallions are a tasty side dish or a light vegetarian main course. Here is the recipe for preparing this delight.

Ingredients

• 2 medium-sized potatoes
• 2 zucchinis
• 1 egg
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Breadcrumbs as needed
• Extra virgin olive oil as needed
• A handful of aromatic herbs of choice (for example, basil or parsley)

Preparation

1. Begin by washing and peeling the potatoes. Then, boil them in salted water until they are soft. Once cooked, drain them and mash them with a potato masher or a fork until you have a puree.
2. Meanwhile, wash the zucchinis and grate them with a coarse grater.
3. Squeeze the grated zucchinis well to remove the excess water, to prevent them from releasing moisture during cooking.
4. In a bowl, mix the potato puree with the grated zucchinis, egg, and Parmesan. Add salt, pepper, and the finely chopped aromatic herbs. Mix all ingredients well until you obtain a homogeneous mixture.
5. Take portions of the mixture and shape them into medallions, then coat them in breadcrumbs.
6. Heat a drizzle of oil in a non-stick pan and cook the medallions over medium-high heat until they are golden and crispy on both sides.
7. Once ready, place them on paper towels to remove the excess oil.

Potato and zucchini medallions can be served both hot and at room temperature, perhaps accompanied by a light sauce, such as a yogurt sauce or tzatziki.

Fun Facts

These medallions are very versatile and can be customized with the addition of other ingredients, such as diced mozzarella or chopped mushrooms. Also, this recipe is well suited to be prepared in advance and then reheated in the oven before serving.