Medallions of azuki beans and carrots, flavored with sage, a simple and alternative vegetarian recipe to serve vegetables and legumes on the table, making them attractive even to children. Soft and tasty, but very nutritious, these vegetable "cutlets" are easy to prepare and will make young and old happy. vegetarians for young and old
Azuki bean medallions and carrots, flavored with sage ,, a prescription simple and alternative vegetarian to serve vegetables and legumes on the table, making them attractive even to children. Soft and tasty, but very nutritious, these "vegetable cutlets ” they are easy to prepare and will make young and old happy.
Azuki beans are very popular legumes in Japan that are also having success in the rest of the world due to their nutritional values. Considered to be real superfoods, they can be purchased online, in organic shops or in the most well-stocked supermarkets. Rich in protein vegetable and low in fat, they are considered an important ally for the health of the kidneys due to their purifying properties, in fact they contain trace elements, and also there is no lack of vitamins, and the molybdenum, essential substance for the formation of one of the main enzymes of the liver. The carrot on the other hand, in addition to giving color and sweetness, has antioxidant properties and Vitamins.
The medallions of azuki beans and carrots can also be prepared well in advance and then served both warm and at room temperature. A dish, therefore, in line with the spring season, also perfect to be consumed on a lawn set for a nice picnic in the open air.
Index
Ingredients
- 260 g of green azuki beans
- 1 clove of garlic
- 1 sprig of sage
- 1 Kg of carrots
- 100 gr of vegetable grain
- breadcrumbs to taste
- nutmeg to taste
- extra virgin olive oil to taste
- Preparation Time:
60 minutes - Cooking time:
22 minutes - Rest time:
6 hours of soaking - Dose:
6 people to - difficulty:
low
How to prepare azuki bean and carrot medallions: procedure
- Keep the beans to soak for at least 6 hours, then rinse them and put them in a pot full of water, bring to a boil and cook for about ten minutes,
- drain them, rinse them under running water and wash the pot,
- put inside the beans, clean garlic and sage leaves, cover them with water and cook them until they are very soft,
- meantime peel the carrots and cut them into pieces, and when the beans are cooked, add them to the pot and cook for about four minutes.
- Cooking when finished, drain and drain, then pass everything in a robot to make a fairly coarse puree,
- put it in a bowl and mix it with the vegetable cheese,
- in a bowl now place the breadcrumbs and flavor it with nutmeg,
- with the palms hands work a little 'of dough forming medallions, and pass them in the breadcrumbs.
- Lining a pan with parchment paper, grease it with a drizzle of oil and arrange the medallions inside, sprinkle them on the surface with a drizzle of extra virgin olive oil and bake them in a hot oven at 150 ° for twenty minutes, and pass them for a couple of minutes with grill mode,
- cooking remove from the oven and leave to rest for a few minutes before serving.
How to store azuki bean and carrot medallions:
Should they be left over, it is possible to place the medallions in the refrigerator, covered with cling film, and consume them within the next day.
You may also be interested:
- the recipe for azuki bean and Jerusalem artichoke meatballs;
- other recipes for vegetable meatballs
- other veggie burger recipes
- other recipes of vegetarian main courses
- other recipes to make children eat vegetables with gusto
Ilaria Zizza
