Turkey Mushroom Pan with Vegetable Potato Pancakes

Soak the mushrooms in cold water. Rinse the mushrooms and cut them into quarters, sprinkle with a little juice of a lemon. Defrost the frozen mushrooms. Cut turkey breast into fine strips about 2 cm long. Heat oil in a frying pan, fry meat briefly, season with salt and pepper. Remove from frying pan and keep warm. Sauté finely chopped onions in the drippings. Cut turkey ham into tender strips, add to sautéed onions. Fry zucchini and chanterelle mushrooms. Add squeezed mushrooms, and finally mushrooms. Roast everything well. Strain the soaking water of the mushrooms through a tea strainer and add about 100 ml to the mushrooms. Cook the sauce, then add a little crème fraîche, season with salt. For the vegetable potato pancakes, peel and finely grate the potatoes, zucchini and carrot. Season grated vegetables with salt and let stand for 15 minutes.

Empty out the water and squeeze the mixture well. Fold in 1-2 tbsp sour cream to make the quantity nice and smooth. Fold in 1 egg and 1-2 tbsp flour to bind. Heat oil well in a frying pan 2 cm high, pick up the puff mixture with a tbsp and place in the frying pan. With a spoon, gently prick or press into give. Roast until golden brown on both sides. Remove and drain on kitchen roll.

Arrange the turkey and mushroom pancakes with the vegetable and potato pancakes on plates.

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