Summary

Ingredients

• 500 g turkey schnitzel, raw (3 pieces)
• 2 cm ginger
• 1 large onion (s)
• 3 egg yolks
• 1 pinch (s) salt
• 1 pinch (s) black pepper
• 1 pinch (s) curry powder

For the vegetables:

• 1 zucchini
• 2 red pepper (s)
• 2 cloves garlic
• 2 tablespoon garlic oil
• 50 ml vegetable stock
• 1 tablespoon oregano, sep.

For the dip:

• 100 g low-fat quark
• 150 g yourt, (1.8%, is not so acidic)
• 50 g cream cheese, natural
• 100 g cucumber (s)
• 1 clove garlic
• salt
• Baguette (s)

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 220 degrees top / bottom heat (convection: 200 degrees).
2. Chop up turkey schnitzel. I use a chopper for this, it`s faster than with a meat grinder.
3. Chop the onion and ginger together with the meat. Add the egg yolks to the mince and season with salt, pepper and curry powder, refrigerate for a good 30 minutes.
4. Cut the zucchini lengthways, peel the seeds out with a spoon and cut into thick slices. Clean and cut the peppers into pieces and the garlic cloves into slices.
5. First put the vegetables in a baking dish. Pour vegetable stock over and season with oregano. Lift once.
6. Shape the meat mixture into small meatballs and place on the bed of vegetables. Finally, drizzle the oil over the vegetables and meat.
7. Cook in the preheated oven on the middle shelf at 200 ° C for approx. 30 minutes.
8. For the tzatziki, mix the quark, the cream cheese with the yoghurt. Finely grate the cucumber, squeeze the garlic clove and fold in everything. Season with salt.
9. Serve with baguette.