Golden Veggie Medallions – Elegant Comfort on a Plate

Transform humble vegetables into a sophisticated dish with these golden veggie medallions. Creamy mashed potatoes blend seamlessly with finely chopped spinach, corn, peas, carrot, and green beans, lightly seasoned with nutmeg, then pan-fried to a delicate golden crisp. Perfect as a refined main course or a standout side, these medallions bring warmth, flavor, and elegance to any table.

Ingredients (Serves 1)

1 medium boiled potato (about 5 oz)

¼ cup finely chopped spinach

2 tablespoons corn kernels

2 tablespoons peas

1 small carrot, finely diced

2 tablespoons green beans, finely diced

2 teaspoons all-purpose flour

Pinch of nutmeg

Salt and black pepper, to taste

1 tablespoon vegetable oil, for frying

Instructions:

1. Boil potato until tender, then mash until smooth.
2. Blanch spinach, corn, peas, carrot, and green beans separately until tender. Dice vegetables finely if needed.
3. Combine mashed potato with the chopped vegetables, flour, nutmeg, salt, and pepper. Mix until smooth and uniform.
4. Shape the mixture into small medallions, about 2–3 inches in diameter, similar to stuffed cutlets.
5. Heat oil in a skillet over medium heat. Fry medallions until golden brown on both sides, about 3–4 minutes per side.
6. Serve immediately as a main dish or side, optionally with a light tomato sauce.