|Medallions of potato, broccoli and cheese|
I was inspired to make some Vegetable Medallions after having tried some at Ikea yesterday, where they served it with stuffed salmon. At first, it looked a little dodgy, but after the first bite, I just couldn't stop eating those medallions that tasted so light and buttery, with bits of potato and broccoli in them.
So I decided to make a batch of them for lunch today, crossing my fingers that they will turn out. I used cheddar cheese in the mix, which is fine, although I think the ones at Ikea had a slightly milder taste to it. Anyway, here is my version of these wonderful golden vegetable medallions. They are easy to make, so get the kids to help out with this one!
3 medium potatoes, peeled and finely diced into 5mm cubes (yields 2 cups)
3 tbsp butter
1/2 cup chopped brown onions
3 tbsp chopped green onions/scallions
1 cup broccoli florets, roughly chopped
1 tsp chopped thyme/parsley
1/8 tsp onion powder (optional)
1/8 tsp garlic powder (optional)
1/2 tsp salt
Black pepper, to taste
1/2 cup grated cheese (Swiss or Tasty/Cheddar), plus extra for sprinkling
1/2 cup cream
2 eggs, lightly beaten
Extra butter for greasing
Preheat oven to 180°C. Grease 12 x 1/3 cup (80ml) muffin pans with butter.
Heat up the butter in a large pan and add the brown onions, green onions, potatoes and broccoli. Sautee for 3-4 minutes on medium heat. Add thyme/parsley, onion and garlic powder, salt and pepper. Mix well and fry for 1 minute. Transfer the mixture to a bowl and add cheese, cream and eggs. Mix well.
Spoon the mixture into the muffin pan and level the top. Sprinkle with extra grated cheese if desired. Bake in oven for 30 minutes until golden brown. Remove and cool completely in the tin. Use a thin bladed plastic knife and gently remove the "medallions" from the pan. Serve as a side dish or just as a snack on its own. Enjoy!
Tip: Refrigerate any leftovers for a few hours until firm. Then, take them out and pan-fry them in a little oil on both sides until browned and crisp.