John Myers
Ingredients for 9 servings:
- 2 cups water
- 1 cup buckwheat , = 160 g approx.
- 10 peppercorns, grind
- 250 g carrot(s), finely grated
- 100 g leek, frozen, finely chopped
- ½ tbsp herbal salt
- 1 pinch(s) of sugar
- 4 tbsp chickpeas (100 g) ground
- 110 g cheese, grated Gouda
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free, egg-free, vegetarian
Toast the buckwheat in a dry pan. Bring 2 cups of water to a boil, add pepper and buckwheat, reduce heat, and simmer for about 10-15 minutes. When the water level reaches the level of the buckwheat, turn off, cover, and let it swell. Combine all the ingredients in a bowl. Since there wasn’t quite enough Gouda left, I added Gorgonzola. With wet hands, form the dough into meatballs and place them on a baking sheet lined with parchment paper (I managed 9). Bake at 170°C (fan oven), without preheating, for about 30 minutes.
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