Pumpkin rosti with turkey and orange sauce

Mix the pumpkin with the eggs, wholemeal flour, paprika, half of the spring onion, cheese, salt and pepper.

Sprinkle the turkey fillets with salt and pepper. Heat a dash of olive oil in 2 frying pans. Fry the rosti of the pumpkin in one pan in 2-3 minutes per side. Keep warm. Bake the turkey fillets in the other pan for about 5 minutes per side.

Mix the orange juice with the honey, ginger and cornstarch. Remove the fried turkey fillets from the pan and pour the orange mixture into the shortening. Heat and stir to a light-bound sauce.

Stir in the rest of the spring onions. Serve the turkey in slices with the sauce and the rösti. Garnish with the orange.