Potato Pancakes With Turkey And Sage - cooking recipe

Ingredients

1 lb red bliss potatoes, peeled and grated
1 tbsp grated onion
1 tbsp flour
None None sea salt and ground pepper
None None white pepper, to taste
3/4 cup vegetable oil
12 None sage leaves
3 oz roasted turkey, shaved
2 tbsp cranberry sauce

Preparation

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.
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.
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.
Top each potato pancake with a slice of turkey, then with a little cranberry sauce and a sage leaf. Serve warm.