Summary

Ingredients

• 2 cup water
• 1 cup buckwheat, = 60 g approx
• 10 peppercorns, pestle
• 250 g carrot (s), finely rate
• 100 g leek, frozen, finely chopped
• 0.5 tablespoon ½ herbal salt
• 1 pinch (s) sugar
• 4 tablespoon chickpeas, (100 g) acc
• 110 g cheese, rated Gouda cheese

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Instructions

1. Roast buckwheat in a dry pan.
2. Bring 2 cups of water to the boil, add the pepper and buckwheat, reduce the heat, steam for about 10-15 minutes, when the water level has reached the buckwheat, turn it off, put the lid on, let it soak.
3. Put all the ingredients together in a bowl, as the Gouda wasn`t quite enough, I added Gorgonzola.
4. Shape the dough into a kind of meatballs with wet hands and place on a baking sheet lined with baking paper (I got 9 pieces).
5. Bake at 170 ° C, without preheating, for about 30 minutes.