Potato and mushroom blinis with béchamel sauce
For 8 blinis:
– 400 gr of potatoes
– 100 gr rice flour
– 4 tbsp potato starch
– 1 tbsp almond purée
– 10 cl water
– 1 sachet of baking powder
– 4 tbsp olive oil
– 2 soy yoghurts
– 1 large pinch of salt
– 500 gr of mushrooms
– 200 ml Ecomil Cuisine Béchamel
- Peel the potatoes and steam them for 20 minutes. Once cooked, purée them.
- Add the remaining ingredients. Mix well. Oil a frying pan. When the pan is hot, pour a ladle of the mixture and cook on both sides until the blinis are golden brown.
- While the blinis are cooking, heat the mushrooms in a second pan for 10 minutes and then add the béchamel sauce.
- Once all the blinis are cooked, serve them with the béchamel mushroom filling.
Thanks to Eve for her recipe.
Find more on his Instagram @eveisvegan