Preheat the oven to 200°C.
Heat vegetable oil in a heavy saucepan until a bread cube sizzles.
Bash turkey breast between cling film until it is 0.5cm thick.
Place cream cheese and sage in the center and season with salt and pepper.
Fold turkey, secure with cocktail sticks, and chill for five minutes.
Prepare three bowls with seasoned flour, beaten egg, and breadcrumbs.
Remove sticks and coat turkey in flour, then egg, then breadcrumbs.
Deep fry turkey for 3-4 minutes until golden-brown and drain on paper.
Bake turkey on a sheet for 10-12 minutes until cooked through.
Squeeze moisture from grated potato using a clean tea towel.
Melt butter and fry seasoned potato disc for 2-3 minutes per side.
Serve the sliced turkey kiev on top of the rosti with broccoli.