This Hungarian dish is like two in one. You don”t just get the buttery turkey but also a spongy, soft potato pastry with all the seasoning. Scoop a spoon of sour cream on the top, sprinkle with cheese and enjoy the flavours. I prefer to have a light salad on the side with some balsamic vinegar, it creates a perfect complement to this filling dish.
600 g turkey breast steaks
3 large potato
4 tablespoon plain four
5-6 clove of garlic peeled and mashed
100 g mild cheese
Tenderize the turkey steaks by bashing with your fist a little then season each side with salt and pepper.
Grate the potato with a cheese grater, add the flour, the garlic paste and the egg then mix together with a fork till you get a thin, sticky paste.
Pour some flour onto a large plate, roll the turkey breast over them then dip it to the potato paste and deep fry it in hot oil.
Serve when hot with fresh salad such as rocket and cherry tomato, spread some sour cream on top and sprinkle with grated cheese.
Cooking time: 45minutes
Tip: Soak the turkey breast in milk with some garlic and leave in the fridge over night
Calories and nutrition:
Calories:509 Carbs: 63.5 g Protein: 34.5 g Fat:12.2