Summary

Ingredients

• 800 g potato (s), waxy
• 300 g peas, frozen
• 600 g turkey breast fillet (s)
• 1 onion (s)
• 100 g mayonnaise
• 150 g whole milk yourt
• salt and pepper
• Paprika powder
• Lemon juice
• olive oil

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Instructions

1. Peel, wash and cut the potatoes into pieces. Then cook in boiling salted water for about 5 minutes, remove and set aside. Cook the heirs in salted water for about 5 minutes, drain and set aside.
2. Wash the turkey breast fillet, pat dry and cut into strips. Peel the onion and chop it into small cubes. Heat the oil in a pan, fry the turkey strips in it and season with salt, pepper and paprika powder. Add the onion and fry until the meat is cooked through. Remove the meat from the pan and set aside.
3. Fry the potato pieces all over in the frying fat. Add the peas, season with salt, pepper and simmer for about two minutes. Finally, add the meat again and mix everything well.
4. Mix the mayonnaise with the yoghurt and 2 tablespoons of lemon juice, season with salt and pepper and serve with the potato turkey pan.