250 grams of buckwheat
100 g grated parmesan
2 tbsp. l. chopped herbs to your taste
200 g of alfalfa seedlings
3 tbsp. l. lime juice
4 tbsp. l. olive oil
Buckwheat calcined in a frying pan with non-stick coating for 5 minutes, cool and sprinkle in the boiling water (water should barely cover the rump). Ready rump transfer to a blender jar, add the eggs, herbs and parmesan. Season with salt and pepper. Quickly whisk.
Avocado cut in half and remove seeds. Drizzle with lime juice, lay in the deepening of alfalfa sprouts. Lightly salt and pepper.
Heat the oil in a frying pan with non-stick coating. You can put the resulting dough with a spoon so as to get a small cake. Fry 5 minutes on one side and the other 3-4. Serve with avocado.