- 300 grams Potatoes
- Iodized salt
- 2 Turkey cutlets
- 1 teaspoon Sunflower oil
- 60 grams Edam cheese
- 1 generous pinch ground ginger
- 1 bunch fresh Fresh herbs
Scrub potatoes thoroughly and cook in salted water until al dente. Drain, let cool and peel.
Rinse turkey cutlets and pat dry. Flatten gently and season with iodized salt. Heat sunflower oil in a nonstick skillet and cook turkey cutlets for about 2-3 minutes per side. Remove from the pan and keep warm.
Grate potatoes and cheese coarsely and mix in a bowl. Season with iodine salt and a little ginger powder. Rinse herbs, shake dry, finely chop leaves and mix with potato mixture.
Spread potato crust on turkey cutlets and bake in preheated oven at 200°C (approximately 400°F) (gas mark 2-4) for about 10 minutes. Remove from the oven and arrange on plates. Serve with green salad, if desired.