Medallions on vegetables and baked cheese-herb croquettes

Name: Medallions on vegetables and baked cheese-herb croquettes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 collar Parsley; 2 TABLESPOONS grated parmesan; 1 pack of Croquettes (4 portions); 500 g white vegetable fat; 700 g Beans; 7-10 Tbsp Salt; 200 g Tomatoes; 8 Pork medallions (approx. 60 g each); 8 discs (approx. 75 g) Bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON gravy (Knorr)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 collar Parsley
2 TABLESPOONS grated parmesan
1 pack of Croquettes (4 portions)
500 g white vegetable fat
700 g Beans
7-10 Tbsp Salt
200 g Tomatoes
8 Pork medallions (approx. 60 g each)
8 discs (approx. 75 g) Bacon
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON gravy (Knorr)

Directions

1
For the potatoes, peel and finely chop the onions. Wash parsley and chop finely, except for a few leaves for garnishing. Stir the prepared ingredients, parmesan and croquette powder into 375 ml cold water and leave to swell for about 10 minutes.
2
Knead the material and form into 12 slices. Shortly before serving, bake in hot vegetable fat for about 3 minutes until golden brown. Clean, wash and cut the beans into bite-sized pieces. Cook in boiling salted water for about 17 minutes.
3
Wash the tomatoes, cut into slices and remove the seeds. Wash medallions, dab dry, wrap with bacon and pin with wooden sticks. Fry in hot oil on each side for 3-5 minutes, season with salt and pepper and remove.
4
Steam the tomatoes in the frying fat for 2 minutes. Add the beans. Deglaze with 1/8 litre water, stir in gravy. Serve everything garnished with parsley.