Scottish "Eggs"

Ingredients (2 servings):

20gr carrot
25gr cooked chickpeas
20gr ground oats
100ml filtered water
10gr kuzu
80gr. tofu (mashed)
15gr oat flakes
10gr toasted hazelnuts
1tsp olive oil
1tsp shoyu

Instructions:

1. Grate the carrot, add a pinch of salt and let it rest for a few minutes.
2. Simmer the cooked chickpeas until soft enough to mash them. Divide the peas in two portions and make small balls.
3. Simmer the ground oats in water to make a porridge. Add the mashed tofu, the kuzu and boil until it thickens.
4. Divide the mixture in two portions and wrap small balls of chickpeas in each.
7. Sautee the oat flakes and hazelnuts in olive oil and shoyu.
8. Sprinkle over the balls until you get the shape of eggs.