A healthy dish with a meaty turkey base. Drizzle with the sweetcorn salsa for that little extra kick.
- Ingredients570g box Rosti potatoes, thawed
- 1 small onion, grated
- 1 medium courgette, coarsely grated
- 75g (3oz) turkey rashers
- 1 large egg, beaten
- Tomato and Sweetcorn Salsa
- 2 tomatoes
- 4 tbsp sweetcorn
- 1 small red onion, finely chopped
- 1 tsp olive oil
- 1 tsp red or white wine vinegar
Break up the rosti into a bowl and add the grated onion. Put the grated courgette onto a thick layer of kitchen paper and press out excess water, add to the rosti and mix well. Cut the turkey rashers in to small pieces and fold in with the egg.
Take a large spoonful of the mixture and press into a rough ball in the hands, then place on a baking sheet. Repeat with the rest of the mixture to make 12 potato cakes. Bake in the oven 225°C/425°F/Gas 7 for 20 minutes until crisp
Meanwhile make the salsa by cutting the tomatoes into small dice and mixing with the rest of the ingredients
Using a fish slice lift the potato cakes off the baking tray and serve with the salsa and a crisp green salad