Vegan Creme Fraiche, Beetroot and Dill Blinis
These Vegan Creme Fraiche, Beetroot and Dill Blinis are the perfect appetiser or canape for your next party. Make them bite size to be enjoyed alongside a cocktail or two.
Servings: 24 blinis
Calories: 41.99kcal
Ingredients
For the blinis
- 1 tablespoon vegetable oil or other neutral oil
- 75 grams plain flour
- 0.25 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon caster sugar
- 125 ml plant milk
For the beetroot topping
- 2 large beetroot cooked
- 250 g vegan creme fraiche
- 1 tablespoon horseradish
- pinch sea salt
- Fresh dill
Instructions
To make the blinis
- Place all of the dry ingredients into a mixing bowl then slowly pour in the milk, whisking well until you have a smooth, thick batter.
- Add a little unflavoured oil (e.g. vegetable oil or groundnut oil) to a frying pan and place on a medium heat.
- Once the pan is hot, use either a teaspoon or tablespoon (depending on the size you would like) to spoon the batter into the frying pan.
- Cook for 2-3 minutes until small bubbles start to form on the surface, they are then ready to flip.
- Once flipped over, cook for an additional 2-3 minutes until golden.
- Remove them from the pan once cooked and allow to cool before topping.
To make the topping
- Finely dice the cooked beetroot and put into a bowl.
- Add the vegan creme fraiche and horseradish along with a pinch of salt and mix well.
- Arrange blinis on a platter and top with the beetroot.
- Finish off with a sprig of dill.
Nutrition
Calories: 41.99kcal | Carbohydrates: 5.6g | Protein: 1.13g | Fat: 1.74g | Saturated Fat: 1.09g | Polyunsaturated Fat: 0.09g | Monounsaturated Fat: 0.03g | Sodium: 64.06mg | Potassium: 85.91mg | Fiber: 0.76g | Sugar: 2.33g | Vitamin A: 27.91IU | Vitamin C: 1.64mg | Calcium: 21.51mg | Iron: 0.37mg