(makes 28-30 small cakes)
1 medium onion
4 tablespoons olive oil
3-4 tablespoons buckwheat flour
3-4 tablespoons chestnut flour
1 teaspoon salt
1 dessertspoon chives
1 dessertspoon dried oregano
thinly sliced cheese
Peel the onion and celeriac. Roughly chop and place in a food processer.
Add the eggs, oil and seasoning and re-blitz until it is a liquid goo.
Spoon in 3 spoons each of the chestnut and buckwheat flour and remix.
Test the consistency - it needs to look like cake mixture - not too sloppy, not too firm.
Add more flour as necessary.
Put the oven on a medium heat and grease 2 baking trays.
Using a dessertspoon and teaspoon, dollop cake-sized amounts of the mixture evenly spaced onto the trays.
Finely slice some cheese and place a small square on the top of each cake.
Place in the oven and bake like regular little cakes or buns. They should be ready after 15-20 minutes, when the cheese is browning a little.
Lift off with a fish-slice and place on a cooling rack.
These taste good hot or cold and I find they keep fine for 5 or 6 days in a lidded glass in the fridge (ie a week's worth of packed lunches!)