Ingredients

• 300ml/½ pint vegetable oil
• for deep frying
• 1 x 150g/5½oz turkey breast
• 75g/2½oz garlic and herb cream cheese
• 3-4 fresh sage leaves
• salt and freshly ground black pepper
• 75g/2½oz plain flour
• 1 free-range egg
• beaten
• 50g/1¾oz fresh breadcrumbs
• 1 potato
• peeled
• grated
• 30g/1oz butter
• salt and freshly ground black pepper
• 30g/1oz broccoli
• steamed
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• To make the turkey kiev
• cover the turkey breast with cling film and bash with a meat mallet or rolling pin until it is 0.5cm/¼in thick.
• Place the cream cheese and sage into the centre of the flattened turkey breast and season well with salt and freshly ground black pepper.
• Fold the turkey in half over the filling and secure with cocktail sticks. Transfer to the fridge for five minutes.
• Place the flour
• beaten egg and breadcrumbs into three separate bowls. Season the flour with salt and freshly ground black pepper.
• Remove the turkey from the fridge
• remove the cocktail sticks and dip the turkey first into the flour
• then the egg and finally the breadcrumbs.
• Carefully place the turkey into the hot oil and deep fry for 3-4 minutes
• or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• Place the turkey onto a baking sheet
• transfer to the oven and bake for 10-12 minutes
• or until completely cooked through.
• For the rösti
• place the grated potato into a clean tea towel and squeeze the tea towel over a bowl to remove the excess moisture.
• Melt the butter in a small frying pan
• add the grated potato and press into the pan to form a disc 1cm/½in thick. Season well with salt and freshly ground black pepper and fry for 2-3 minutes
• or until the base begins to turn golden-brown. Turn over and cook on the other side for 2-3 minutes.
• To serve
• place the potato rösti onto a plate and top with the kiev
• sliced in half on the diagonal
• with the steamed broccoli alongside.