For the turkey cutlets, preheat the oven to 220 °C top and bottom heat. Peel the potatoes and sweet potatoes, grate coarsely and mix with salt, pepper and some dried marjoram.
Heat about 2 tablespoons of olive oil in a large skillet, use a tablespoon to place small mounds of the potato mixture side by side in the pan and sauté.
Place the pan in the oven and continue frying until the hash browns and crisps. Meanwhile, dice the meat, onions and vegetables.
Heat 1 tablespoon of olive oil in a skillet, sauté the turkey cubes until hot, remove from the pan and keep warm. In the same pan, sauté the diced onions, adding a little more olive oil if necessary. Briefly sauté the bell bell pepper and zucchini and pour in the soy cuisine.
Add the soup powder, marjoram, salt, pepper and the meat pieces and simmer for about 10 minutes. Serve the finished turkey cutlets with the crispy rösti and some chopped parsley.
Preparation Tip:
Instead of zucchini and peppers, you can add other vegetables to the turkey stew, for example, peas, green beans, pumpkin or similar.
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