Vegetable Medallions (Ikea)

2 pounds cauliflower, chopped

1/2 pound broccoli, chopped

1 onion, finely chopped

1/4 cup oil

2 tablespoons butter

1/2 pound potato

5 ounces parmesan cheese

4 eggs

1/2 cup panko (Japanese) breadcrumbs

about ten chives, chopped

sea salt

pepper

dash paprika

dash celery seed

dash cumin

Directions:

1) Preheat oven to 375F. Steam cauliflower and broccoli in an extra large pot until soft and mashable. In the meantime, saute the onions in butter over medium heat until brown and caramelized.

2) Boil the potato until soft, about twenty minutes. Drain and mash together with onions and chives in an extra large mixing bowl. Season to taste with salt and pepper.

3) Add broccoli and cauliflower to onion and potato mixture and mash as much as possible. Add the oil, eggs, bread crumbs, and seasonings. Stir well to combine.

4) Fill muffin tins to the top with the vegetable batter and press flat. Bake for thirty minutes, or until golden brown. Cool in tins. Run fork along the edges of the tin and pop out medallions carefully.

Kitchen Notes:

• for gluten free medallions, substitute half a cup of corn meal for the panko
• broccoli and cauliflower need to be mashed very well; a food processor would be very useful in this case
• use a non-stick pan and grease it very well to prevent medallions from sticking