Spinach and potato medallions

Medallions of spinach and potatoes, vegan recipe to prepare a tasty second course to take even to work

Spinach and potato medallions I'm a recipe (vegan) to prepare a delicious second dish to be served with a good side dish based on seasonal vegetables. Excellent both warm and at room temperature, they are also perfect to be consumed during lunch break at work. A second vegetable dish that will delight both adults and children.

The spinach and potato medallions are prepared using boiled potatoes (also cette previously) and raw spinach, but the important thing is that this autumn vegetable has been well washed and dried previously.

1,2 kg of yellow-fleshed potatoes
200 gr of spinach
20 gr of extra virgin olive oil
Salt to taste
nutmeg to taste

Preparation Time:
30 minutes
Cooking time:
30 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare the spinach and potato medallions: procedure

To clean the spinach by cutting the base and wash them very carefully with water and bicarbonate in order to eliminate impurities and any residual soil, then dry them by dabbing them with a clean cloth.
Boil the potatoes, peel them and mash them in a potato masher collecting them in a very large bowl,
cut finely with a knife the spinach and add them to the potatoes,
iniziare to mix the two ingredients and then add the salt, oil and grated nutmeg,
end mix everything and line a pan with parchment paper,

lay down then a coppasta in the pan, transfer a little of the mixture inside and crush it with a spoon and with the same apply a little pressure on the medallion to remove the pastry rings and continue like this until the mixture is finished (if you do not have a pastry cutter it is advisable to form the medallions with your hands, moisten them with water, form loafs and then flatten them with the palms of your hands),
cook then in a hot oven at 180 ° for about twenty-five minutes and then pass under the grill for five minutes.