急凍蔬菜馬鈴薯餅 宜家 Copy Cat 簡易營養常備菜 帶便當超方便 Potatoes and Broccoli Medallions Recipe

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近日讀者說很喜歡宜家家俬的蔬菜馬鈴薯餅，就在收到信息的前幾天，肥丁剛剛品嚐過這道瑞典美食，本來也想著在家製作，做一堆放在冰箱冷凍，隨時拿出來翻熱吃，營養又方便。有了讀者的提議，大大增加了原動力。食譜的前半部沒甚麼難度，和製作一般的薯泥食譜差不多，蒸熟馬鈴薯、壓碎、加入其他蔬菜和調味料。

塑成球形後，沾一些粘米粉，可以幫助薯餅定型，若不追求整齊的扁圓形，用手塑成一糰便可以拿去烤。美食美食，美麗的造型看著就會食指大動，肥丁追求完美，動用了圓形慕斯不鏽鋼模，把形狀固定起來，外形是不是很像原作 ？

肥丁是 IKEA 的小粉絲，忙裏偷閒的下午，喜歡到 IKEA 餐廳吃下午茶，要是看到漂亮又便宜的餐具或裝飾，順手又買回家，唉 !  熊貓先生常嘮叨：「我們家的餐具多得可以開餐廳了」 ⊙.⊙ 眼睛雪亮的讀者們可能已經發現了 ( 蔬菜馬鈴薯餅這組照片也有 IKEA 的產品唷 ~  這篇不是廣告贊助 )

材料

• 馬鈴薯 Potatoes   1180 g ( 約 4 個，份量不需要很精準 )
• 綠椰菜花 Broccoli  150 g ( 約半個 )
• 洋蔥 Onion  100 g ( 約半個 )
• 瑞士起司 Swiss Cheese  80 g （這種起司做出來的味道最像)
• 無鹽奶油 Unsalted Butter   1 小匙
• 粘米粉/在來米粉 Rice Flour  10 g

調味料

• 洋蔥粉 Onion Powder    1/2 小匙 ( 自製洋蔥粉和蒜粉，按這裏看做法 )
• 蒜粉 Garlic Powder   1/2 小匙
• 海鹽 Sea Salt  1/2 小匙
• 現磨白胡椒粉 Freshly Grated White Pepper 適量
• 百里香或喜歡的香草 Thymes 適量

模具

• 圓形慕斯鋼模 ( 直徑 8 cm 高 4 cm ) ／Cupcake 模或任何能進烤箱的模具

馬鈴薯品種

• 影片裡用的是褐皮馬鈴薯，用途最廣也最常見，大部分出產於美國西北部，澱粉含量高，烹調後有濃郁的粉狀口感，適合烘烤和加工成馬鈴薯泥

做法

1. 馬鈴薯去皮，每個馬鈴薯切成 6 份，隔水蒸約 30 ~ 40 分鐘。影片裡我改良了做法，洗乾淨後整個放進鑄鐵鍋蒸 20 分鐘，取出稍涼後，用手撕去薯皮。用叉子插進去感覺很軟便可取出，壓薯泥，薯泥不要全部壓碎，保留一些大塊，有助定形，口感更好

2. 洋蔥切丁，炒 10 分鐘，至半透明，釋出甜味

3. 百里香摘葉，切末

4. 綠花椰菜流水沖洗 10 ～ 15 分鐘，菜梗切厚片，分開菜花。先煮菜梗 1 分鐘，再放入花的部份，大火煮 3 分鐘，撈起，瀝乾，備用。一半做薯餅，一半伴碟。製作薯餅的半份用剪刀剪碎

3. 混合薯泥、洋蔥、綠花椰菜、無鹽奶油，撕碎的瑞士起司，趁薯泥溫熱溫化起司及奶油

4. 加入調味料，百里香，洋蔥粉、蒜粉、現磨白胡椒粉、海鹽，全部材料混合均勻

5. 將薯泥分成 6 份，每個約 160 g，每份塑成球狀，滾滿粘米粉，放進鋼模裡，壓平表面，快速翻面，加壓，做成形整的圓餅。如沒有模具，又不介意形狀不漂亮，可用手塑成差不多的形狀，缺點是烤得不均勻。脫模，不即吃，每個薯餅用保鮮膜獨立包好，放進冷凍庫，可保存 2 ~ 3 個月，吃的時候才翻熱

6. 從冷凍庫取出馬鈴薯餅，不用退冰，預熱烤箱至 210ºC，送進烤箱，烤 20 分鐘，然後調高溫度至 240ºC，再烤 10 分鐘至表面金黃色，這方法不會破壞薯餅的形狀

7. 薯餅中心部份加熱後會變得軟扒扒，用從旁邊向上推，便會回復原來美觀的樣子

小叮嚀

• 水煮馬鈴薯會吸收過多水份，使薯泥變得很軟，難以定型，若想做出形狀漂亮的薯餅，一定不能水煮

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Recently, a reader mentioned that they really like IKEA’s vegetable potato cakes. Just a few days before receiving that message, I had just tasted this Swedish delicacy. Originally, I was planning to make it at home, preparing a batch to freeze in the refrigerator so it could be conveniently reheated whenever needed—nutritious and easy. With the reader’s suggestion, the motivation has significantly increased. The first half of the recipe is not difficult at all; it is similar to making regular mashed potatoes: steaming the potatoes, mashing them, and adding other vegetables and seasonings.

After shaping them into balls, dipping them in some glutinous rice flour can help the potato cakes hold their shape. If one is not striving for a neat, flat round shape, simply using hands to shape them into a ball is fine to go bake. Delicious food is visually appealing, and I, who pursues perfection, used a round stainless steel mousse mold to fix the shape. Does it not resemble the original very closely ?

I am a small fan of IKEA. On a busy afternoon, I enjoy going to the IKEA restaurant for afternoon tea. If beautiful and affordable tableware or decorations are spotted, they are often bought home on a whim. Sigh! Mr. Panda often grumbles, “Our tableware is plentiful enough to open a restaurant.” ⊙.⊙ Keen-eyed readers may have already noticed that (the photos of the vegetable potato cakes feature IKEA products too~ This post is not sponsored by an advertisement).

Ingredients

• 1180 g Potatoes ( About 4 )
• 150 g Broccoli
• 100 g Onion
• 80 g Swiss Cheese
• 1 tsp Unsalted Butter
• 10 g Rice Flour

Seasonings

• 1/2 tsp Homemade Onion Powder
• 1/2 tsp Homemade Garlic Powder
• 1/2 tsp Sea Salt
• Pinch of Freshly Grated White Pepper
• Thymes

Equipment

• Round hollow steel mold 6 pieces (Diameter 8 cm Height 4 cm), Cupcake mold or any medium-sized mold that can fit in the oven is acceptable.

Instructions

❶ Peel the potatoes and cut each potato into 6 pieces. Steam them in a steamer for about 30 to 40 minutes. Insert a fork to check if they feel soft enough; if they do, you can take them out. Mash the potatoes, but don’t mash them completely; keep some larger pieces to help them hold their shape and improve the texture.

❷ Soak the broccoli in water for 15 minutes, cut the stems into thick slices, separate the florets, and boil them in hot water for 3 minutes, then remove and set aside. The fat pieces are cooked with the whole broccoli; half are made into potato cakes and the other half is used as a side dish. The portion for the potato cakes is chopped into pieces with scissors.

❸ Mix mashed potatoes, onions, chopped green cauliflower, and butter, then tear the sliced Swiss cheese into pieces. While the mashed potatoes are still warm, add the butter, onion powder, garlic powder, white pepper, and sea salt, and mix all the ingredients together until well combined.

❹ Coat a steel mold with oil, preheat the oven to 180ºC, and place glutinous rice flour on a tray.

❺ Divide the mashed potatoes into 6 portions, shape each portion into a ball, roll in the glutinous rice flour, and place in the steel mold. Press the surface flat with your hand and place it in the oven. Bake for 20 minutes. If you don’t have a mold and don’t mind the shape being less than perfect, you can shape them by hand; the downside is that they may bake unevenly.

❻ After cooling to a hand-touch temperature, the potato cakes become slightly firmer (soft when hot). Use a knife to separate the potato cakes along the edge of the steel mold, then remove the mold. If you want to enjoy fresh potato cakes, they can be eaten at this point. For the leftovers, continue with the remaining steps.

❼ Prepare 6 sheets of cling film, sprinkle a little glutinous rice flour on the film, and carefully use a flat spatula to transfer the potato cakes onto the cling film. Wrap each one individually and place them in the freezer for quick freezing and shaping.

❽ When ready to eat, take them out of the freezer. No need to thaw; directly place them in the oven at 160ºC and bake for about 20 to 30 minutes (this method best preserves the shape of the potato cakes). Alternatively, heat a little oil in a cast iron skillet, add the potato cakes, and pan-fry until both sides are slightly golden; then turn off the heat, cover with a lid, and let them steam for 10 to 15 minutes until fully thawed (the frying technique requires a bit more skill, especially when flipping them, as the potato cakes can easily fall apart).

Tips

• Although boiling potatoes is more convenient, if you want to make beautifully shaped potato cakes, the potatoes should not be boiled but rather steamed. Boiling causes the potatoes to absorb too much water, making the mashed potatoes too soft and difficult to shape.
• Recommended to use a cast iron skillet for frying hash browns, as its thicker body has excellent heat retention, allowing it to maintain a certain temperature even after being turned off, gradually heating the center of the hash browns. However, be sure to add oil and heat the pan until it smokes before adding the hash browns; otherwise, they will stick to the pan.