Turkey Cutlets with Potato Rösti and Spinach

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.