Place the grated onion into a fine mesh sieve or cheese cloth, hold over the sink and squeeze out excess liquid. Transfer grated onion to a large mixing bowl.

Add the shredded cabbage, spring onions, salt, minced garlic, eggs, olive oil, buckwheat flour, tapioca and cracked black pepper to the bowl. Use a fork to whisk up the eggs and then stir everything together until well combined.

Bring a large frying pan or skillet to a medium heat. Once hot, add a good drizzle of olive oil and then about ¼ cup fritter mixture per fritter. Use the fork to press down the fritter mixture and shape into a disc. Cook 2-3 fritters at a time depending on the size of your pan. Once golden brown on the bottom, flip the fritters over and fry until golden brown on the second side. Transfer the cooked fritters to a paper towel lined plate. Repeat this step until all of the remaining fritter mixture has been used, adding more oil to the pan as needed.

To a small bowl add the yoghurt, lemon juice, minced garlic and salt and whisk to combine. Season with salt and pepper.

To serve, place 2-3 fritters onto each plate and top with a dollop of yoghurt, 1-2 soft boiled eggs, some sauerkraut and finely sliced chives.