Cheesy Potato and Vegetable Medallions

I would have to say that I buy Grönsakskaka from the shop at Ikea every single time that we go there - in fact I get more joy from the grocery shop at the end of the giant furniture store than actually looking at all the furniture. Don't get me wrong the furniture is beautiful and I dream of owning an Ikea house but that little shop at the end is like my reward for going shopping there.

 

For those that have not experienced these Swedish Potato and Vegetable Medallions they are simply a cheesy mashed potato and vegetable ball that are oven cooked.  They are literally the perfect side dish.  Found in the frozen section of the little grocery store at Ikea.

 

So why I am telling you about these tasty treats?  Because I have made a copy cat version using left over vegetables from the night before.  Having left over boiled potatoes and mixed vegetables, which I did not want to waste, I sat down and started thinking about things we could use them for.  Obviously we could have mashed them for a Shepherd's Pie topping or similar but there was way too much for even a quick fry up.  Then, while talking about mashed potatoes, I remembered the Swedish Grönsakskaka.

 

Of course as the vegetables we had were already cooked we could not claim that these were cooked traditionally. However I will be doing that soon - well once we have eaten all the medallions that are in our freezer!

 

 

Cheesy Potato and Vegetable Medallions

 

Serves: 12

 

1 kilogram potatoes, peeled and chopped

1 kilogram frozen mixed Winter Vegetables (or vegetables of your choice)

3 spring onions, chopped

1/2 cup grated tasty cheese

2 eggs

150 ml thickened cream

1 teaspoon garlic powder

1 teaspoon onion powder
2 teaspoons dried thyme leaves
1/2 cup breadcrumbs, if required

salt

ground white pepper

 

Bring a large saucepan of water to the boil and add potatoes. Boil until just cooked through, about 12-15 minutes.  Drain and allow to cool.  When potatoes are cool, mash coarsely (you don't want smooth at this point).

Bring a second saucepan of water to boil and add vegetables.  Boil until cooked through, approximately 5 - 8 minutes or cook as per directions on packet.  Drain and allow to cool.  Mash the vegetables, also coarsely (you want vegetable pieces not puree).

 

Put the potatoes and the vegetables in the same saucepan. 

 

Add spring onions and cheese.

Put the eggs in a medium bowl and lightly whisk them.  Add and garlic powder, onion powder and thyme.  Whisk them together with the eggs.  Season with salt and pepper.

 

Add egg mixture to the potatoes and stir gently until all ingredients are completely mixed through.  If mixture is too moist, add breadcrumbs to assist mixture to firm up.

Preheat the oven to 220 degrees Celsius.

 

Line a baking tray with cooking paper and spray with cooking spray.  Using a round cutter for it's shape and place on tray.  Fill to the top with mixture.  Using the back of a spoon gently push down on mixture while lifting cutter up.  Repeat until all mixture is used.

 

 

Or you can spray a standard muffin pan with cooking spray and put 1/2 of a cup of the mixture into each cup.  Use a spoon to push the mix into the cup so that there are no air pockets.

Spray tops of medallions with cooking spray.

Bake for 20 minutes.  Turn medallions over and bake for a further 10 minutes or until brown and crispy.

Serve warm as a side dish or these are perfect for breakfast also.

This recipe can be doubled or quadrupled as they freeze very well. If you are planning to freeze do so after cooking for 30 minutes.  Remove from oven, allow to cool and then place on an uncovered tray in the freezer. After they have completely frozen place them in a sealed plastic bag or container for storage.  To reheat the frozen medallions defrost completely and cook, as above, for 10 minutes or you can microwave them for one minute and then cook as above.

(Click here for a printable version of this recipe)