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Ingredients
Turkey, Mushroom and Potato Pancake Pot Pie
- For the potato cakes
- 4 large potatoes
- 1 Tbsp cornstarch
- 1 shallot
- 1 Tbsp vegetable oil
- For the turkey
- 400 grams turkey breasts
- 1 bunch scallions
- 200 grams button Mushroom
- 20 grams Herb butter
- 1 lemon
- 1 Tbsp parsley (chopped)
- 1 tsp vegetable oil
- 150 grams grated Shredded cheese (light)
For the potato cakes, scrub potatoes, rinse and drain, peel and grate. Peel shallot and chop finely and mix with potatoes. Place potatoes on a kitchen towel and squeeze out excess liquid. Mix cornstarch into potato mixture and shape into 4 patties. Heat 1 tablespoon oil in a non-stick coated pan and slowly fry patties on both sides over medium heat. Place potato pancake on paper towel to drain.
For the turkey, cut turkey breast into thin slices. Cut scallions diagonally into 1.5 cm (approximately ½ inch) long pieces. Clean mushrooms with a paper towel and chop coarsely. Heat herb butter and oil in a pan and fry turkey and season with salt and pepper. Remove turkey from pan. Add vegetables to pan and fry in remaining butter and oil and simmer for about 3-5 minutes. Return turkey and turkey juices to pan and mix with vegetables and bring to a boil. Place potato pancakes in four oven-proof dishes and arrange vegetable turkey mixture over potato pancake and sprinkle with cheese. Bake in preheated oven at 200°C (approximately 400°F) on the middle rack for about 10 minutes until cheese is bubbly and slightly browned. Cut lemon into wedges. To serve, squeeze lemon juice over each portion and sprinkle with parsley.
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |