Potato Pancakes With Turkey And Sage – a delicious recipe with red bliss potatoes, onion, flour, salt, ground pepper, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place the grated potatoes and onion in a clean tea towel and twist to wring out as much liquid as possible. Add to a bowl with the flour, salt and pepper and stir to combine.
2
Heat the oil in a large frying pan over medium-high heat. Cook the sage leaves for 20-30 seconds until crisp. Remove from the pan using a slotted spoon and drain on paper towel.
3
Roll 12 balls of the potato mixture and place into the hot oil, flattening with the back of a spoon. Cook for around 3 mins on each side until golden, and the potato is cooked. Remove from oil and drain on paper towel.
4
Top each potato pancake with a slice of turkey, then with a little cranberry sauce and a sage leaf. Serve warm.
540
kcal
Calories
47
g
Fat
22
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pound red bliss potatoes peeled and grated, 1 tablespoon onion grated, 1 tablespoon flour, sea salt, and more.
Yes, Potato Pancakes With Turkey And Sage falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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