Vegetable and potato medallions are a nice little discovery for aperitifs and evenings with friends. Original and incredibly soft thanks to our èVita Residue-Free Twister potatoes, they are sure to add plenty of flavour to your dinner table. Simple to make and very appetising to look at too, you can make them in just a few steps. Let’s see how.

Ingredients:
1 kg of Residue-Free Twister variety yellow potatoes
3 eggs
4 tablespoons of parmesan
parsley and mint to taste
salt and pepper to taste
200 g of vegetables
150 g of provola dolce cheese
frying oil
more breadcrumbs for the topping

 Preparation

Make these vegetable and potato medallions by starting with the potatoes: boil the potatoes for about 45-60 minutes. Check if they’re ready with a fork. Once ready, leave them to cool down slightly, peel them and then mash them with a potato masher. Add the salt, pepper, chopped parsley and mint, eggs, breadcrumbs, parmesan and stir to get a firm mixture. Cut the provola dolce cheese into small cubes.

Grease your hands with a little oil and make balls with the potato mixture. Make a little hole in each ball and put a few cubes of vegetables and a few cubes of provola dolce cheese inside. Seal up the ball and flatten it making a medallion shape. Roll the medallions in breadcrumbs and then fry them. Serve them hot.