Summary

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

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Instructions

1. 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.
2. Roughly grate the peeled carrots, dice the bell pepper and onion, and cut the chives into small rolls.
3. 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.
4. 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.
5. In the meantime, you can prepare a crunchy, colorful salad. A simple tomato sauce with lots of fresh herbs also tastes great.