Potato and Broccoli Medallions

How to prepare potato and broccoli medallions

1. Peel the potatoes and cut them into slices. Boil them in salted water. When they're almost done, add the broccoli florets and cook everything covered for another 5 minutes.
2. Cut the leek into quarters lengthwise and then slice into thin rounds. Sauté the leek in hot oil until very soft.
3. Remove the broccoli to a colander. Drain well and place the florets on the work surface.
4. Drain the potatoes in a colander.
5. Chop the broccoli very finely with a knife.
6. Put the potatoes in a bowl and mash well with a fork (so you don't have large pieces of potato; you'll have a mash but not very fine). Add the sautéed leek and chopped broccoli. Season with salt and black pepper and mix everything with a fork.
8. Add the grated cheeses and mix again with a fork. Taste the mixture for salt. Let the mixture cool a bit.
9. Beat the egg with the sour cream and pour over the potatoes, mixing until homogeneous.
10. Grease 4 pastry rings with oil. Place them on a baking tray with parchment paper (also lightly greased with oil). Fill the rings with the vegetable mixture and level well.
    * The filled rings can be kept in the refrigerator if you want to bake them later
11. Bake at 180°C for 30 minutes.
12. Let them cool a bit (until you can touch the rings without burning yourself). Turn the medallions onto a plate (with the bottom side up, it's more golden and even). Run a thin knife around the edges and gently remove the molds.
14. They're good warm, at room temperature, or can be reheated in the oven.

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