Appetizing potato and onion pancakes with turkey

Start cooking by preparing the ingredients: grate the peeled potatoes on a coarse grater, and cut the onion into thin half-rings. In a separate bowl, lightly salt and pepper the cream for the sauce.

Prepare the turkey fillet: pat it dry with paper towels, salt and pepper to taste. Brush the meat with a little vegetable oil. Heat olive oil in a skillet and fry the turkey until cooked through, about 5-6 minutes per side. Transfer the cooked meat to a plate, cover with foil and let it rest before slicing.

In a deep frying pan, heat vegetable oil and fry the chopped onion until lightly golden, about 5-6 minutes. This step will give the pancakes a unique aroma and flavor.

Combine fried onions with grated potatoes, add an egg and gently salt. Form 4 round fritters from the resulting mass. Heat vegetable oil in a frying pan and fry the fritters over medium heat until golden brown on both sides, about 5 minutes on each side.

Serve the finished pancakes, arranging them on plates. Top with sliced turkey and drizzle with fragrant cream sauce. If desired, sprinkle with freshly ground black pepper, paprika, and green onions.