John Myers
Turkey Cakes with Potato and Cucumber Salad
The perfect turkey cakes with potato and cucumber salad recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 2 small Onions
- 1 bunch Chives fresh
- 1 medium sized Cucumber
- 200 ml Vegetable broth
- 2 tbsp White vinegar
- 2 tbsp Mustard medium hot
- Salt and pepper
- 4 tbsp Rapeseed oil
- 1 Bun old
- 500 g Minced turkey
- 1 Egg
- 1 tsp Dried marjoram
- Wash the potatoes, cook for about 10 minutes, drain and allow to cool.
- Peel the onions, dice finely. Cut the chives into rolls. Wash the cucumber and slice it into thin slices. Bring half of the onions to the boil briefly, mix with vinegar and 1 tablespoon of mustard. Peel potatoes, cut into slices. Mix with cucumber and chives, and pour the hot vinegar over it, season well with salt and pepper. Fold in 2 tablespoons of oil. Let the salad soak through.
- In the meantime, cut the rolls into slices, soak them in a little water. Heat 1 tablespoon of oil in a pan, sauté the rest of the onion. Minced meat with the squeezed out roll, sautéed onion, remaining mustard (1 tablespoon), egg, marjoram, with salt and pepper Knead and form 8 meatballs with moistened hands.
- Heat the remaining oil (1El) in a pan, fry the meatballs in it for about 3-4 minutes on each side. Serve with a potato and cucumber salad.
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