Nettle medallions

Ingredients for 3 servings:

• 3 handfuls of nettle leaves
• 150 g flour for the breading
• 200 g breadcrumbs
• 2 tbsp nutritional yeast
• 1 tbsp paprika powder
• 15 soy medallions
• 2 tbsp salt, just for soaking the soy medallions
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wayside herbs for your fitness

Oh, and before I forget: you can harvest nettles all year round – even in winter! Young shoots are still growing in the forest. But you can also use the older leaves; they’re just spicier and not as fruity. So don’t be alarmed; there are still people who only know wild plants as weeds! Cut off the nettle leaves with a knife and cut into about three handfuls. Chop everything very finely with a knife. Then soak about 15 soy medallions together with the salt, soy sauce, nettle leaves, and hot water. You should place a container over the soy medallions to press them into the liquid. Then let the whole thing steep for about 20 minutes. Don’t worry about the amount of salt – most of it will be released later when you squeeze it out with the liquid. Mix the breading with the flour, water, nutritional yeast, and paprika powder and add the soaked nettle leaves. This infuses the nettle flavor into the breading. You don’t need any egg. The wheat flour already has enough protein gluten. Dip the squeezed-out soy medallions into the breading, roll them in the breadcrumbs, and let them dry. Then fry as if you were cooking a schnitzel. A lid can help build heat during the cooking time. Instructions: https://youtu.be/lVT4XWlHOIA