INGREDIENTS
• 5 medium sized potatoes
• 200 g cabbage
• 1 clove of garlic
• 1 dl. buckwheat flour
• 2 tablespoons of flaxseed and 5 tablespoons of water, mixed
• Drizzle with 1 teaspoon of red pepper, salt and black pepper
INSTRUCTIONS
Shred the cabbage and potatoes – mix in a bowl with the garlic, buckwheat flour, seeds, paprika, salt and pepper. Shape the dough into pieces and roll them in breadcrumbs. Heat the oil in a pan, add the nuggets and cook until crispy.
