Recipe for Potato Cake with Shredded Turkey

Preparation of the turkey: Remove the tendons from the turkey before steaming it for 30 minutes. After cooking, shred the turkey by hand and season.

Preparation of the onions: Peel the onion and slice it thinly (using a mandoline, for example). Remove the sprout from the garlic, take out the center, and chop it. In a skillet, sauté the onions with butter to caramelize them, then add the chopped garlic. Once the mixture is colored, deglaze with 3 tablespoons of truffle juice. Add a drizzle of truffle oil. To add some flavor, deglaze with 1.5 tablespoons of red wine vinegar and let it simmer on low heat.

Sauce preparation: In a bowl, combine a tablespoon of thick cream, add finely chopped chives and flat-leaf parsley. Add two tablespoons of truffle paste. Season with black pepper and chili powder. Set aside in a piping bag.

Preparation of the potatoes: Peel the 2 firm-fleshed potatoes. Use a vegetable peeler or a mandoline to create spaghetti strands. Add the potatoes to the turkey dish.

Preparation of the patties: To ensure the ingredients hold together well and enhance the crispiness during cooking: add 1 tablespoon of potato starch to the bowl with the shredded turkey and potato spaghetti. Add a little grated garlic and mix everything by hand.

To finish Cooking the patties and plating Spread a small amount of the mixture in a frying pan (preferably a small one; with a large one: form uniform patties using a cookie cutter) and press down well so that the mixture takes on the round shape of the pan. Flip the patty using another pan. Once the patties are cooked, place them on a wire rack and put them in the oven for 5 minutes at 200 degrees. Remove the patties from the oven, cut the top off, and open the patties like pitas to fill them alternately with the truffle cream sauce and the mixture with onions. Enjoy hot!