recipe

Potato medallions: the most delicious idea for a quick dinner

Total time: 30 minutes
Difficulty: Low
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These Stuffed Potato Medallions are a perfect appetizer, light meal, or snack for any occasion. This delicious dish is made with mashed potatoes and is filled with a savory mixture of ground beef and vegetables. The combination of crispy potato crust and flavorful filling makes these patties irresistible. Serve them hot with your favorite dip and watch your guests devour them in no time. They might look plain from the outside, but they hide a tasty, savory center. With just a few simple ingredients and easy steps, these Potato Medallions are a great addition to your entertaining menu. Try them today!

Potato Medallions Variations

For a vegetarian variation, substitute the ground beef with sauteed mushrooms.

You can add any of the following vegetables: wilted and chopped spinach, steamed broccoli, roasted red peppers, sweetcorn, or caramelized onion.

Use any cheese you have on hand—parmesan, feta cheese, cheddar, and mozzarella will all work.

Ground beef can be substituted with ham, bacon, smoked turkey, or cooked chicken.

You can customize the filling according to your liking, but keep in mind that it has to be cooked first before using it to fill the potato medallions.

Tips

For extra fluffy Potato Medallions, mash the potato with a potato ricer or press the potato through a sieve. This will create a smooth mashed potato, without making the potato gluey.

For added creaminess, add a teaspoon of cream cheese or ricotta to the potato dough.

For added crispiness, dust the potato medallions with a bit of cornstarch before frying.

Make sure the mashed potato dough and ground beef mixture is slightly cooled before shaping the medallions.

If the potato dough is still too soft, add a bit more cornstarch to thicken it.

How to Store Potato Medallions

Store leftovers in the fridge for up to 3 days (make sure to keep them in an airtight container).

Reheat them in the air fryer or oven (for crispiness). You can reheat them in the microwave, but they won’t stay as crispy.

Can I Make Potato Medallions in the Airfryer?

Yes, you can! Place the potato medallions in the Airfryer basket, and spray liberally with cooking oil (or drizzle with olive oil). Cook for 25 minutes at 400°F/200°C, turning halfway, until golden and crispy. Be careful when flipping the medallions so that they don’t break apart.

Can I Make It Ahead of Time?

The Potato medallions are best served fresh, while they’re hot and crispy.

Ingredients
Potatoes
1Kg
shredded parmesan
40g
Cornstarch
80g
Nutmeg
salt
Pepper
minced meat
300g
Onion
Garlic powder
Carrot
1
Fresh parsley
10g

Instructions

Cut peeled potatoes into pieces and cook them in salted water for 20 minutes.

Drain and mash potatoes with a fork. Mix in nutmeg, parmesan, and cornstarch. Check for seasoning and add salt and pepper if needed.

Shape the potato dough into balls. You should get about 18 balls.

Heat a bit of olive oil in a large pan over medium heat. Add chopped onions and carrots, and sauté for 5 minutes.

Add minced meat and break it up with a spoon. Cook for 10 minutes, and season with salt, pepper, garlic, and parsley.

Flatten each ball out into a patty.

Take one patty, place a heaping spoon of meat filling on it, and cover it with another patty.

Pinch the edges together to cover the filling completely.

Cook the potato medallions in preheated oil for around 3-4 minutes per side or until crispy and golden.

Your potato medallions are ready!

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