Buckwheat meatballs

Name: Buckwheat meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Buckwheat groats; 1 Onion; 2 TABLESPOONS Butter; 2 packages (50 g each) frozen greens; 3/4 l Vegetable broth (instant); 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 150 g Light cream; 1/2 Beet Cress; 7-10 Tbsp some salad leaves, tomatoes and parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Buckwheat groats
1 Onion
2 TABLESPOONS Butter
2 packages (50 g each) frozen greens
3/4 l Vegetable broth (instant)
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
150 g Light cream
1/2 Beet Cress
7-10 Tbsp some salad leaves, tomatoes and parsley

Directions

1
Pour cold water over buckwheat groats and drain on a sieve. Peel and finely dice the onion. Heat butter in a pot. Fry the onion and soup vegetables in it.
2
Add buckwheat and stock. Bring everything to the boil and simmer for about 20 minutes. Season with salt and pepper. Let buckwheat cool down and stir in the egg. Heat the oil in portions in a pan.
3
Bake small meatballs from the buckwheat mixture. Cut the cress from the bed. Mix crème légère and cress. Clean and wash lettuce leaves and tomatoes. Arrange buckwheat meatballs with lettuce and tomatoes on plates.
4
Place 1 blob of crème légère on each and garnish with parsley.