Mashed Potato Medallions
1 flax egg (1 tablespoon ground flax + 2 tablespoons water)
1/4 cup onion, chopped
1 cup leftover (cold) mashed potatoes
1/2 cup bread crumbs
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon dill
1 teaspoon garlic powder
1 teaspoon caraway seed
2 tablespoons chopped cilantro or parsley, optional
1/4 cup vegan mozzarella, optional
1 cup panko or bread crumbs, for coating
oil, as needed
1. In a small bowl, whisk together ingredients for flax egg; set aside to thicken for at least 5 minutes. Grill or caramelize onion if you prefer cooked over raw onion.
2. Combine thickened flax egg in a medium-sized bowl with mashed potatoes, 1/2 cup bread crumbs, spices, onion, cilantro and cheese, if using. Mix until well combined.
3. Scoop out a heaping 1/4 cup mixture and shape into a patty/medallion shape with your hands. Repeat with remaining mixture. Pour 1 cup panko into a separate bowl or plate, and coat the potato medallions evenly on all sides. Bake or fry.
4. To bake, preheat oven to 425 degrees F and line baking sheet with foil. Lightly spray both sides of medallions with cooking spray or oil, and place on prepared baking sheet. Bake for 12 minutes, flip carefully, and bake another 12 minutes or until crispy and golden brown.
5. To fry, preheat 1" oil in a skillet; fry on both sides until medallions are golden brown and outsides are crunchy, then drain on paper towels or a paper bag.
As to whether you should bake or fry, totally your call based on your health concerns. Personally, I think that they look better fried, but taste better baked.
Source of recipe: Partly getting rid of stuff in my pantry/fridge, partly veganizing a recipe my mom used to make with leftovers.