Beetroot Blinis

These blinis are tasty bites that can be served as a canapé or a snack; or, when larger, they are the basis of a light meal.



With the vegetable content, they are a nourishing variation on a flour-based blini. The beetroot and tofu keeps them moist, adds protein and makes them suitable for vegan diets.

If you have children who are not so keen on vegetables, they may enjoy cooking this bright pink mix. And what children cook themselves they always eat!

Suitable for a party, they can be cooked well in advance. Alternatively, they make a good snack for a picnic.

If you do not share our enthusiasm for beetroot, grated carrot is a good substitute. Ditto zucchini, being careful to drain the grated vegetable to remove the excess liquid.


Diets for which Beetroot Blinis are suitable:

Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cooking: 10 mins (per batch) | Serves: 15+ small

60 gm (1/2 cup) grated raw beetroot (2 small beetroots)
100 gm (1/2 cup) tofu*
1 tbsp grated horseradish (see notes for alternatives)**
1 tbsp chopped chives
1 cup soya milk***
1 tsp cracked black pepper
1/4 tsp salt
1/2 cup Gluten Free flour****
2 tsp baking powder
1 tbsp oil

Method

PEEL and grate the beetroot.
MASH the tofu.
MIX the grated beetroot, tofu, horseradish, chives, soya milk, pepper and salt.
SIFT the flour and baking powder into the mix and fold through. (The consistency should be like a thickened cream, so add a little flour or milk to adjust if required.)
HEAT a non-stick frying pan to a medium heat.
ADD 1 tsp oil.
SPOON in 1/2 tbsp of the batter and shape into a circle. (Make 2-6 blinis per batch, depending on the size of your pan, ie do not over-crowd.)
COOK and when the mix bubbles the underside should be golden colour.
FLIP them and cook the other side. (Do not pat them down with the spatula as they will lose their ‘height’.)
COOL on a wire rack as you cook the remaining batches, greasing the pan when necessary.

Serve

– As an appetiser topped with: goats cheese (not Diary Free or Vegan) and dill, smoked salmon (not Vegetarian or Vegan), orAvocado and Edamame.
– As a light meal, cook them a larger size and serve with a suitable selection of: salad, cheese (not Diary Free or Vegan), savoury spread (egCoriander and Walnut), or scrambled tofu.

Beetroot Blinis-large

Notes

* Replace tofu with an egg (not Vegan).
** Replace fresh horseradish with 2 tbsphorseradish cream or 2 tsp wasabi paste; or do not include this ingredient at all depending on your personal taste preferences.
*** Replace soya milk with diary milk as appropriate.
**** Replace Gluten Free Flour with wheat flour (not Fodmap or Gluten Free). You may need a little more liquid.


Other recipes with vegetables in baking:

Pumpkin, Spinach Muffins
Pumpkin and Tofu Flan
Courgette Teabread

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