Potato broccoli patties make a great snack. Crispy, textured and tasty snack that’s inspired from IKEA Vegetable medallions.
I have tasted this GRÖNSAKSKAKA vegetable medallions from IKEA Singapore. The ikea medallions have cheese, scallions in it which I skipped but I made it more like hash brown version.
I would say it tastes similar to it, though the texture and looks are slightly adapted to the way I could prepare easily. If you want to add some cheese, go ahead and add ¼ cup of grated cheddar cheese to this recipe.
I should have used smaller lid for naming it as medallions itself. Though I used lid to shape, if you have something meant to shape like a mold, you can use it. Check out my sweet potato tikki.
Can you bake these medallions?
You can bake it with cheese so that it binds well and holds together. Bake ate 190 deg C for 20-30 mins. You can use muffin pans for easily shaping and baking in it.
Summary of steps
- Blanch the veggies – Boil water, first broccoli, then potato, as potato makes water cloudy.
- Pulse broccoli, squeeze water from potato
- Mix ingredients
- Cook
The steps may look more in the pictures to scare you, thus wrote a summary 😉 Video link : https://youtu.be/At5SrjZDFKA
Potato broccoli patties
Potato broccoli patties make a great snack. Crispy, textured and tasty snack that’s inspired from IKEA Vegetable medallions.
Ingredients
- 3 potatoes medium
- 1 cup Broccoli florets
- 2 tablespoon Plain flour
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Black pepper freshly crushed
- Salt
- Oil for shallow frying
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Instructions
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Wash and peel the potatoes using a grater with large holes.Wash it to remove excess starch. Drain over a metal strainer.
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Bring water to boil, enough for the veggies to immerse.
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I first parboiled Broccoli. Add the florets, only after water boils. Wait for a minute or two. Add little salt while boiling.
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Take out the broccoli florets and plunge immediately to ice water to retain the green, prevent over cooking.
-
Pat dry in a clean kitchen towel.
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Pulse it by running it just once or twice in a mixie/ food processor.
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Now, add grated potato to boiling water. Add little salt.
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When it becomes frothy (2 mins approx) drain from water and you can either proceed to squeeze the excess water in kitchen towel after cooling it for a while. Or, give a ice bath for it too and proceed to squeeze out the water.
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Place the potato, broccoli in a mixing bowl. Sprinkle onion powder, garlic powder, black pepper powder and salt. Add all purpose flour.Mix well evenly.
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Heat oil for shallow frying in a pan. Shape a portion of the prepared mixture tightly. Transfer to your hands and place it in hot oil carefully.
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Cook both sides over medium heat for 3 minutes each side. Adjust timing and flame as needed. It should be cooked crisp and golden. So make sure oil is hot. If not, it will retain oil.
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Drain over paper towels and finish the mixture in few batches.
Video
Notes
- Use large holed grater for best resuts
- You can use ½ cup cheddar cheese in thisBake it at 190 Deg C if you want to avoid oil.
- Add the powders sprinkled way every where.
- If it does not hold together the shape, use more maida (APF)
Potato broccoli patties method:
- Wash and peel the potatoes using a grater with large holes.
- Wash it to remove excess starch. Drain over a metal strainer.
- Bring water to boil, enough for the veggies to immerse.
- I first parboiled Broccoli. Add the florets, only after water boils. Wait for a minute or two. Add little salt while boiling.
- Take out the broccoli florets and plunge immediately to ice water to retain the green, prevent over cooking.
- Pat dry in a clean kitchen towel.
- Pulse it by running it just once or twice in a mixie/ food processor.
- Now, add grated potato to boiling water. Add little salt.
- When it becomes frothy (2 mins approx) drain from water and you can either proceed to squeeze the excess water in kitchen towel after cooling it for a while. Or, give a ice bath for it too and proceed to squeeze out the water.
- Place the potato, broccoli in a mixing bowl. Sprinkle onion powder, garlic powder, black pepper powder and salt. Add all purpose flour. Mix well evenly.
- Heat oil for shallow frying in a pan.
- Shape a portion of the prepared mixture tightly. Transfer to your hands and place it in hot oil carefully.
- Cook both sides over medium heat for 3 minutes each side. Adjust timing and flame as needed.
- It should be cooked crisp and golden. So make sure oil is hot. If not, it will retain oil. Drain over paper towels and finish the mixture in few batches.
Serve with chilli tomato sauce or as such.
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