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

 

  1. Peel the potatoes and steam them for 20 minutes. Once cooked, purée them.
  2. 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.
  3. While the blinis are cooking, heat the mushrooms in a second pan for 10 minutes and then add the béchamel sauce.
  4. 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

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