My dad’s favourite canapé’ for as long as I can remember has been blinis and caviar. This has always been a massive treat, and there was always a build up for about a week when he purchased some. Growing up I used to always love to part take in the nibbles, and time after time used to pile my plate high with blinis whilst the adults had the caviar! I loved the light fluffy mini pancakes and would beg my parent to buy them for me for breakfast, I long thought eating them with Nutella would be a good idea!
When I catered for a dinner party recently, the first canapé that came to my mind was blinis and caviar and I sat for some time trying to figure out how I could recreate this, in a way that was even more delicious, yet a whole lot healthier, and of course, vegan. When I experimented and came up with these Sweet potato blinis I knew I had hit the jackpot. They are sweet, fluffy and moist to perfection which compliments the more sharp, salty taste of the aubergine caviar really well.
2 sweet potatoes
1 cup brown rice flour
1 cup oat milk
Salt to taste
Start by peeling the sweet potatoes and cutting into bite sized pieces.
Steam for 25 minutes/ until very soft.
Transfer to a bowl and mash.
Add the brown rice flour, oat milk and a pinch or two of salt.
Heat olive oil in a pan. You can cook around 3-4 blinis at a time. Spoon one tablespoon of the mixture per blini. Leave to cook around 3 minutes on each side, before flipping with a spatula.
Transfer the cooked blinis on to a baking tray and continue to do the same with the rest of the mix.
Before serving put in a hot oven to reheat.
3 tbsp olive oil
4 tbsp lemon juice
1 clove garlic, crushed
3 tbsp minced shallot
a large handful minced parsley
Optional: Add a handful of finely chopped black olives.
- Preheat the oven to 190 degrees Celcius. Bake the aubergines whole and unpeeled for 50 minutes.
- Peel the aubergines, and place the flesh in a bowl. Mash well and then mix in all the other ingredients.