Recipe

Potato rosti turkey and sage

Sep 30, 2011 2:00pm
  • 18 mins preparation
  • 7 mins cooking
  • Makes 12 Item
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Ingredients

Potato rosti turkey and sage
  • 500 gram desiree potatoes, peeled and grated
  • 1 tablespoon grated onion
  • 1 tablespoon flour
  • sea salt and ground
  • white pepper, to taste
  • 3/4 cup vegetable oil
  • 12 sage leaves
  • 100 gram shaved oven-roasted turkey
  • 2 tablespoon cranberry sauce

Method

Potato rosti turkey and sage
  • 1
    Place the grated potatoes and onion in a clean tea towel and twist to wring out as much liquid as possible. Add to a bowl with the flour, salt and pepper and stir to combine.
  • 2
    Heat the oil in a large frying pan over medium-high heat. Cook the sage leaves for 20-30 seconds until crisp. Remove from the pan using a slotted spoon and drain on paper towel.
  • 3
    Roll 12 balls of the potato mixture and place into the hot oil, flattening with the back of a spoon. Cook for around 3 minutes on each side until golden, and the potato is cooked. Remove from oil and drain on paper towel.
  • 4
    Top each rosti with a slice of turkey, then with a little cranberry sauce and a sage leaf. Serve warm.

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