Whole Wheat Patties with Beets

Place 300 ml water in a pot and bring to the boil. Add the buckwheat and cook for 5 minutes, then cover and leave to steep for around 15 minutes until the buckwheat has absorbed all the water. Leave to cool to room temperature.

Cook the diced beetroot in a little boiling salt water with the sugar and the vinegar for around 15 minutes until al dente. Drain and retain the water.

Place 1/4 of the beetroot (keep the rest warm) and 2-3 tbsp of the cooking water in a blender. Purée well and then sieve into a bowl. Season the sieved sauce with salt and ground black pepper.

Knead together the buckwheat, flour and chives and season with salt and ground black pepper. If necessary, add some water until the mixture can be formed into small balls.

Heat the rapeseed oil in a pan and fry the balls on both sides for around 5-6 minutes.

Heat the olive oil in a pan fry the spring onions until slightly brown.

Grate the remaining beetroot into thin slices.