Turkey and Leek Potato-Crusted Cakes with Warm Mild Mustard Sauce and Crunchy Apple Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and lightly grease it with a little of the olive oil.

2. 2

   2. Place 150 g diced potato in a saucepan with water and a pinch of salt. Bring to a boil and cook for 8-10 minutes until tender. Drain well, let the steam escape for 1 minute, and mash roughly with a fork.

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   3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek, onion, garlic, 1/2 teaspoon salt, and a little black pepper. Cook for 6-8 minutes, stirring, until the leek is tender and the mixture is lightly golden. Let cool for 5 minutes.

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   4. In a large bowl, combine the ground turkey, mashed cooked potato, sautéed leek mixture, beaten egg, breadcrumbs, 1 tablespoon Dijon mustard, parsley, half of the dill, and 1 tablespoon lemon juice. Mix until combined without overworking.

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   5. Divide the mixture into 4 portions and shape into 4 thick cakes. Grate the remaining 200 g potato, pat it dry with a clean towel, and spread a thin layer over the top of each cake, pressing gently so it sticks.

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   6. Place the cakes on the prepared tray, drizzle with 1 tablespoon olive oil, and bake for 18-20 minutes at 220 °C / 425 °F. Then switch to broil/grill if needed and cook 2-3 minutes more until the potato crust is golden and the turkey is fully cooked.

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   7. While they bake, make the sauce: in a small saucepan melt the butter over medium-low heat. Add the broth and cooking cream, stir, and cook for 2 minutes. Add the remaining tablespoon Dijon mustard, a pinch of salt, black pepper, and stir until the sauce is smooth and warm, 2-3 minutes more. Do not let it boil vigorously.

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   8. In a medium bowl combine the green apple, cucumber, remaining dill, remaining tablespoon lemon juice, remaining tablespoon olive oil, and a pinch of salt. Toss just before serving to keep the salad crisp.

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   9. Serve the cakes hot with the warm mustard sauce spooned over or on the side, alongside the apple and cucumber salad.

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    10. If you want to check doneness, gently open one cake slightly: it should be fully cooked in the center and the potato crust well browned.