Buckwheat meatballs

Ingredients for 4 servings:

• 3 cups water
• 1 cup buckwheat
• 1 cube of vegetable stock
• 2 eggs
• 5 tbsp breadcrumbs
• 80 g cheese
• 2 tsp salt
• 1 tsp pepper
• 2 tsp paprika powder, hot
• 1 tsp oregano
• 1 tsp garlic granules, or 1 garlic clove
• 1 tsp Sambal Oelek, or ground chili flakes
• 1 onion(s), finely diced

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Bring the water and vegetable stock cube to a boil, add the buckwheat, and simmer gently over low heat for about 25 minutes. Mix the cooked, slightly cooled buckwheat with the remaining ingredients and season with salt and pepper, then let stand for 10 minutes. Form the mixture into cakes. If the mixture is too sticky, add a little more breadcrumbs. Slowly fry the cakes in the oil over medium heat. Red cabbage goes well with this. Tip: I often add fresh diced bell peppers and/or finely chopped spring onions. Finely chopped Maggi herb also goes very well. I also use very spicy cheese.