Buckwheat dumplings Tini

Ingredients for 4 servings:

• 2 cup(s) buckwheat
• 2 carrots
• 1 onion(s)
• ½ celery
• 1 leek(s)
• 3 eggs
• 150 g cheese, grated
• salt and pepper
• nutmeg
• oil
• Tomato(s), sliced
• Cheese, sliced
• 1 cup sour cream
• Herbs, of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with vegetables, cheese and herb dip

Cook the buckwheat in salted water according to the package instructions, washing it first if necessary. Finely grate the carrots and celery. Finely chop the onions. Cut the leek into rings and add it to a large bowl with the remaining vegetables. Add the eggs. Mix in the cheese. Season with salt, pepper, and grated nutmeg. Add the cooked buckwheat and mix well. Heat oil or butter in a pan and use a spoon to form patties from the buckwheat mixture, flattening them slightly and evenly. Fry slowly over low heat. To speed things up, use two pans. When turning, add a thin slice of tomato and a slice of cheese to taste, cover the pan, and bake. For the sour cream dip, season the cream with herbs, salt, and pepper and serve with the patties. Tip: The patties are easy to prepare and freeze.