Buckwheat cake with feta cheese

Name: Buckwheat cake with feta cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g hulled buckwheat grains; 350 ml Vegetable broth; 1 collar Chives; 200 g Feta cheese; 4 Eggs (size M); 250 ml Milk; 150 g Whole-wheat flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g hulled buckwheat grains
350 ml Vegetable broth
1 collar Chives
200 g Feta cheese
4 Eggs (size M)
250 ml Milk
150 g Whole-wheat flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil

Directions

1
Rinse buckwheat in a sieve with hot water. Bring the stock to the boil, add buckwheat, cover and simmer over a low heat for about 15 minutes or until the buckwheat is soft. If necessary, add some water in between. Pour buckwheat into a sieve, place on a large plate or baking tray and let it cool down
2
Wash the chives, shake dry, cut into fine rings. Dice about half the cheese. Mix eggs, milk and flour to a smooth dough. Stir in buckwheat, 3/4 of the chives and cheese cubes, season with salt and pepper
3
Heat 2 tablespoons of oil in 2 coated pans. Put the mixture in 2-3 large blobs in each pan and fry for 3-4 minutes. Turn the pancake and fry for 2-3 minutes. Keep the finished flat cakes warm. Cut the remaining cheese into slices. Arrange flat cakes and cheese slices on plates and sprinkle with chives. A herb curd cheese also tastes good with it.