Buckwheat Patties with Pea Puree

Preparation

1. 1

   First bring 250 ml of water to a boil in a saucepan with a pinch of sea salt and a Kotányi Bay Leaf. Thoroughly rinse the buckwheat in a sieve.

2. 2

   Then add the buckwheat and allow to simmer for 15–20 minutes. Then cover and allow to swell up.

3. 3

   Wash the leaf spinach, pat it dry and finely chop it. Delicately crumble the feta.

4. 4

   Now mix the buckwheat, curd cheese, feta, spinach and the chopped egg in a bowl. Mix well with salt, pepper, garlic powder and a raw egg.

5. 5

   Then use wet hands to form small patties and toss them in sesame seeds. Fry in a pan of hot oil and pat dry with a piece of paper towel.

6. 6

   Pea puree with a little chili is the perfect accompaniment for the patties. To make it, bring salted water to the boil and cook the peas until soft. Then strain the peas.

7. 7

   Melt the butter in a tall saucepan, stirring constantly until it turns a nutty color. Add the peas and use a hand blender to puree. If the consistency is too thick, add milk or some of the cooking water from the peas. Season with salt, pepper and chili to taste.