Mini doner kebabs and mini saganaki

Ingredients for 1 servings:

• 100 g feta cheese or cow’s cheese in brine
• 1 egg(s)
• e.g. breadcrumbs
• Oil for the pan
• 1 roll (Kaiser, rye, grain) or flatbread
• 60 g turkey meat
• 1 lettuce leaf
• 1 tomato(s)
• 1 cucumber(s)
• 1 Pepper
• 1 onion(s)
• 150 g natural yogurt
• 1 tsp honey
• 1 tsp mustard
• 1 tsp olive oil
• ½ garlic clove(s)
• 1 tbsp lemon juice
• salt and pepper
• 1 ½ tbsp herbs of your choice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the mini saganaki, halve the cheese. Whisk the egg. Dip the feta cheese first in the beaten egg, then in the breadcrumbs. Fry in a hot pan with plenty of oil until golden brown. Tzatziki or cranberries go well with the saganaki. For the mini doner kebab, cut the bun in half. Whisk together the yogurt with the honey, mustard, oil, herbs, crushed garlic clove, and lemon juice. Season well with salt and pepper. Refrigerate the yogurt dressing. Cut the turkey into thin strips, season with salt and pepper, and fry with the herbs in the pan until golden brown. Brush the dressing onto the bun. Place the lettuce, tomato, cucumber, pepperoni, onion, and the seared meat on the bun. Pour the yogurt sauce over the meat.