Vegan gluten-free and tasty potato and pea medallions, perfect for dinner or in a smaller size for an appetizer.
Soft, tasty, and colorful, we liked them so much that within a week I made them twice… so why not suggest them to you as well?
In fact, I’ll tell you more: my husband doesn’t particularly like peas or potatoes, but he really enjoyed these stuffed medallions!
What do we need to prepare them? No special tools are needed, just a fork to mash the boiled potatoes and a food processor to make the pea cream; but if you don’t want to use tools or don’t have a blender/processor handy, you can also mash the peas with a fork!
Moreover, there are no eggs in the dough, yet they are soft.
Have I convinced you? I hope so, and now all we need to do is boil the potatoes, cook the peas, and serve these delicious potato and pea medallions.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 136.29 (Kcal)
- Carbohydrates 20.85 (g) of which sugars 1.28 (g)
- Proteins 2.71 (g)
- Fat 5.28 (g) of which saturated 0.76 (g)of which unsaturated 0.05 (g)
- Fibers 2.17 (g)
- Sodium 57.91 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz potatoes
- 3.5 oz frozen peas
- 1 tbsp cornstarch
- 1/3 cup rice flour
- rosemary (to taste)
- parsley (to taste)
- salt
- 3 tbsp extra virgin olive oil
- dried onion (or fresh to taste)
- 1/4 cup water
Tools
- Blender
Steps
– Cook the peas in a light sauté of oil and onion; add the water, season with salt, and cook for about 10 minutes. Set aside a couple of tablespoons and blend the rest with the parsley.
– After boiling the potatoes in your preferred way, place them in a bowl and mash them while still warm with a fork; season with salt, chopped rosemary, and mix.
– Add the cornstarch and rice flour, then compact the dough.
– On a sheet of parchment paper or a work surface, form medallions about 4/4.5 inches in diameter. Break off a piece of dough slightly larger than a walnut, flatten it slightly, and put some pea cream in the center (avoid reaching the edges) and some of the whole peas set aside.
– Close each medallion with more dough and brush the surface with a little oil.
– Cook in a hot pan without oil until a light crust forms.
