- 750 grams predominantly waxy Potatoes
- flat-leaf Parsley
- freshly ground pepper
- 6 tablespoons Olive oil
- 1 Onion
- 1 Garlic clove
- 750 grams Spinach
- 2 tablespoons Raisins
- 4 Turkey cutlets (about 150 grams)
Peel, rinse and coarsely grate the potatoes. Rinse the parsley, shake dry and pluck the leaves. Mix the grated potatoes with parsley, and season with salt and pepper.
Heat 4 tablespoons olive oil in a nonstick pan and fry 8 small röstis from the potato mixture. Drain the röstis on paper towels and keep warm in the oven.
Peel the onion and garlic, and dice. Rinse the spinach thoroughly and sort. Heat 1 tablespoon olive oil in a saucepan and saute onion and garlic. Add the spinach and simmer for 5 minutes. Add the raisins and season with salt and pepper.
Season the turkey cutlets with salt and pepper. Heat the remaining olive oil in a pan and fry the turkey cutlets from each side for 5 minutes. Serve the fried turkey cutlets with rösti and spinach.