Buckwheat Balls in Arabic Style with Leafy Salad

Ingredients

• 200 g crème fraîche
• 2 tbsp mustard
• 150 g buckwheat groats
• 300 ml vegetable broth (instant)
• 1 Carrot
• 1 onion
• 2 tbsp chopped parsley
• 100 g corn kernels (canned)
• 2 Eggs
• 4 tbsp ground hazelnuts
• Salt
• pepper (ground)
• nutmeg
• clarified butter (for frying)

Instructions

1. 1.

   Whisk crème fraîche and mustard, season with salt, refrigerate.

2. 2.

   Bring buckwheat groats to a boil in broth, cover and simmer on low heat for about 15 minutes until softened.

3. 3.

   Peel and grate carrot finely. Peel onion and dice finely. Drain corn.

4. 4.

   Let buckwheat cool slightly. Mix with eggs, hazelnuts, carrot, onion, corn, parsley; season with salt, pepper, nutmeg. With damp hands form into ~3 cm balls.

5. 5.

   Heat clarified butter in a pan. Fry the balls over low heat until golden brown on all sides, about 5 minutes. Serve immediately with mustard dip and fresh leafy salad.