How to cook
Wash the buckwheat and put it in a pot with water, 1 part buckwheat to 3 parts water. Add 1/2 tsp salt. Boil until it's cooked, about 7-10 min. after boiling point.
The buckwheat will crack open, don't let this bother you. Once it's fully boiled, drain out the excess water and wait about 30 min. for it to cool.
Meanwhile, grate the carrot coarsely, chop the onion stalks thinly (can use old onion heads, either grated or very finely chopped). Blend the walnuts in a blender finely but do leave some larger pieces.
Mix together the buckwheat, carrot, onions and walnuts (buckwheat needs to be warm but not hot). Add salt to taste. Break the 2 eggs, add them to the mixture. Stir well.
Heat at least 1 finger of oil in a pan, shape meatballs from the mixture with your hands, flatten them carefully. Fry on both sides to a nice golden color. The number of meatballs depends on their size.
The ready meatballs taste great both warm or cold. They go excellent with dairy garlic sauce. I like to mix 2/5 cup (100 g) mayonnaise with 3-4 tbsp yoghurt and 4 cloves garlic.