Buckwheat – Sheep Cheese – Patties
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g buckwheat, crushed
- 1 liter vegetable stock
- 2 large carrots
- 1 red pepper (s)
- 1 bunch chives
- 1 onion (s)
- 250 g sheep cheese
- 2 egg (s)
- 4 tablespoon breadcrumbs
- 1 teaspoon curry
- 2 teaspoons paprika powder, hot
- 1 teaspoon paprika powder, mild
- Pepper salt
Print Recipe
Pin Recipe Instructions
- Pour buckwheat meal into 1 liter of boiling vegetable stock, bring to the boil. Turn off the stove and let the buckwheat soak until it cools completely, stirring occasionally. I didn`t put a lid on the pot.
- Roughly grate the peeled carrots, dice the bell pepper and onion, and cut the chives into small rolls.
- Add vegetables, eggs, breadcrumbs and spices to the buckwheat and stir in well. Add crumbled sheep`s cheese and season to taste again. Be careful when adding salt, as the sheep`s cheese already gives off salt through the brine.
- Preheat the oven to 200 °. Shape the dough into 20 balls, press them flat, place them on a baking sheet lined with baking paper and bake for about 40-45 minutes.
- In the meantime, you can prepare a crunchy, colorful salad. A simple tomato sauce with lots of fresh herbs also tastes great.
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