Patties with buckwheat.
200 g (7 oz) wheat flour,
2 eggs, beaten.
50 - 70 ml lukewarm water,
20 - 30 g (1 oz) fresh yeast.
2 tbsp sugar.
4 tbsp margarine, melted.
pinch salt, or to taste.
pinch baking soda.
For buckwheat filling:
2 cup buckwheat, cooked in milk.
1 cup liver, cooked and minced.
1 onion, chopped, fried in the butter.
100 g (3,5 oz) butter.
salt, pepper to taste.
Dissolve the yeast and 2 tablespoons of sugar in the water. Let sit for 10
- 15 minutes. Sift the flour and place it on a cutting board, making a well in the
centre. Pour the yeast mixture into the well and add eggs, salt,
pinch baking soda and the margarine. Knead well. Work the butter into the mixture and knead until the dough is elastic. Cover and let rise in the
refrigerator for several hours.
Sprinkle a little flour on a board. Roll the dough out to 1/8 of an inch. With a drinking glass, cut the dough into rounds about 2 inches in diameter. Cover and let rise for an additional 15 minutes. Form the rounds of dough from the balls. Put 1 teaspoon of carrot filling on top of each.
Bake patties in temperature 180 C / 356 F oven until golden brown.
To make buckwheat filling:
Combine all ingredients. Mix well.