The stuffed potato medallions are a tasty main course with a cheesy filling, made with just four ingredients. If you love potato croquettes and adore potato gnocchi, these crispy medallions with a soft and cheesy center are a must-try! In fact, preparing them is very easy because the dough basically requires only two ingredients, flour and starch, without eggs or breadcrumbs. They have a texture very similar to potato gnocchi but with a rich filling! We thought of filling them with salmon for a pleasant smoky note and lots of cheese that will become super gooey when cooked.
The preparation is very simple: we make a dough with mashed potatoes and potato starch and simply season with salt, pepper, and oregano. We take a portion of dough with our hands to shape discs and fill them in the center with salmon and diced cheese. We close them well and cook them in a pan with oil or alternatively bake them in the oven.
As a main course for a quick lunch or dinner, or as a tasty appetizer when we have guests, or even for happy hour, using only four ingredients you can get delicious potato medallions that will be loved by everyone, and you can personalize the filling each time as we indicate in the notes at the end of the article. You must try them as soon as possible!
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making Stuffed Potato Medallions
- 12 oz potatoes
- 2/3 cup potato starch
- dried oregano
- salt
- pepper
- 3.5 oz smoked salmon
- 3.5 oz cheese
- vegetable oil
Tools for Making Potato Medallions
- 1 Potato Masher
- 1 Bowl
- 1 Pan
- 1 Stovetop
Steps to Make Stuffed Potato Medallions
To prepare the stuffed potato medallions, first cook the potatoes: place them in a pot with plenty of salted water and cook for about 30 minutes from the boil, checking for doneness with a fork. Peel them, cut them into pieces, and then mash them using a food mill. Collect the mashed potatoes in a bowl.
Add the potato starch, salt, pepper, and oregano.
Mix all the ingredients until you get a compact and homogeneous dough.
Take a portion of mashed potatoes and mold it with your hands to form a disc or a burger.
Fill the center with diced cheese and pieces of salmon.
Seal it well with your hands to enclose the filling in the center of the medallion.
Heat some oil in a non-stick pan and cook the medallions until they are golden brown on each side.
Serve the Stuffed Potato Medallions with a seasonal side dish.
Simo and Cicci’s Advice
You can store these medallions already cooked in the fridge for up to 3 days, or prepare them in advance uncooked and store them for a day until cooking. You can also freeze them.
You can also bake the potato medallions in the oven at 350°F for about 30 minutes, drizzling them with extra virgin olive oil.
You can substitute potato starch with rice flour.
For a vegetarian version, you can omit the smoked salmon, while for a vegan version, simply omit the cheese or replace it with a vegan alternative.
You can change the filling by using cooked ham, prosciutto, speck, or tuna and mozzarella, or vegetables like mushrooms, zucchini, bell peppers, etc.
You can change the filling by using cooked ham, prosciutto, speck, or tuna and mozzarella, or vegetables like mushrooms, zucchini, bell peppers, etc.
FAQ (Questions and Answers)
What side dish can be served with these Potato Medallions?
You can accompany them with a salad, such as arugula and tomatoes, or valerian with purple cabbage and carrots, or a mixed salad with walnuts and pomegranate, or with baked carrots or baked cauliflower.
