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Tricia McTamaney
Pumpkin rosti with turkey and orange sauce
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Ingredients
Directions
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Mix the pumpkin with the eggs, wholemeal flour, paprika, half of the spring onion, cheese, salt and pepper.
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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.
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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.
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Stir in the rest of the spring onions. Serve the turkey in slices with the sauce and the rösti. Garnish with the orange.
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Nutrition
360Calories
Fat17% DV11g
Protein76% DV38g
Carbs8% DV24g
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