Turkey Cutlets with Curd Cheese, Basil and Mashed Potatoes

Puree is a word that the French came up with. Well, who else? Mashed potatoes are a versatile side dish. The Germans also love it: they add sausages and stewed cabbage - here's the national cuisine for you. In Ireland, mashed potatoes are used as snacks. In England and Greece - pies. Do you remember the famous potato casserole with meat? The queen of all kindergarten and school meals. By the way, potatoes have long been called “the second bread”. Well, really!

Ingredients

• minced turkey 300 g
• potatoes 550 g
• milk 200 ml
• butter 20 g
• curd cheese 60 g
• 1 sprig parsley
• basil 2-3 leaves

Directions

1. Put the butter in the freezer for 7 minutes. Boil 1-1.5 L of water in a kettle and pour into a saucepan. Salt. Peel the potatoes. Cut the large one in half. Cook for 20-25 minutes. over medium heat, covered, until completely soft. Drain the water.
2. Heat the milk in a cup in a microwave oven or in a saucepan on the stove. Mash hot potatoes with a crush. Add milk gradually and stir the puree to the consistency you want. More convenient with a mixer. Check the taste. It's not too late to add some salt.
3. While the potatoes are cooking, chop the parsley and basil very finely. Combine the turkey mince, herbs, curd cheese, salt and pepper in a deep bowl. Stir well, squeeze out and drain off excess liquid. Use your hands to mold oval cutlets. Get out the oil. Cut it into small cubes. Push 2-3 butter cubes into each cutlet.
4. Heat a skillet with a drop of vegetable oil. Fry the meatballs for 3-4 minutes. over medium heat until golden brown. Turn over and fry for another 3-4 minutes. Cover and cook for another 4-5 minutes. until complete readiness. Serve with mashed potatoes immediately.