Buckwheat corners with yoghurt

Name: Buckwheat corners with yoghurt
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 Carrot (approx. 100 g); 1 (approx. 50 g) stalk of celery; 1 small onion; 4 TSP Oil; 50 g Buckwheat groats; 1 TEASPOON Vegetable broth; 1 Egg yolk (Gr. M); 7-10 Tbsp salt, white pepper; 150 g Whole milk yoghurt; 1 TEASPOON frozen or dried Italian herbs; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 Carrot (approx. 100 g)
1 (approx. 50 g) stalk of celery
1 small onion
4 TSP Oil
50 g Buckwheat groats
1 TEASPOON Vegetable broth
1 Egg yolk (Gr. M)
7-10 Tbsp salt, white pepper
150 g Whole milk yoghurt
1 TEASPOON frozen or dried Italian herbs
2-3 TEASPOONS Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Clean or peel, wash and finely grate the vegetables. Peel and finely chop the onion
2
Fry the onion and vegetables in 1 tsp. oil. Add groats. Deglaze with 200 ml water. Bring to the boil, stir in broth. Let it swell for about 10 minutes at low heat, stir more often
3
Mix buckwheat mass and egg yolk, season. Coat aluminium foil with 1 teaspoon of oil. Spread the mixture thickly on top, let it cool down
4
Mix yoghurt and herbs until smooth. Season to taste with salt, pepper and lemon juice
5
Cut buckwheat mixture into approx. 8 small corners or shape into talers. Fry in 2 teaspoons of hot oil for 2-3 minutes on each side until golden brown. Serve with the yoghurt dip
6
The dish contains 1 g potassium, 5 mg iron, 330 mg calcium and 100 mg magnesium (each 1/3-1/2 of the daily requirement!)