Sweet Potato Blinis and Aubergine Caviar

Ingredients

For the blinis

• 2 sweet potatoes
• 1 cup/150 g rice flour
• 1 cup/235 ml oat milk
• salt to taste

For the aubergine caviar

• 2 aubergines
• 3 tablespoons olive oil
• 4 tablespoons lemon juice
• 1 clove garlic, crushed
• 3 tablespoons minced shallots
• a large handful minced parsley
• a handful chopped black olives (optional)

Method

For the blinis

Start by pealing the sweet potatoes and cutting into bite sized pieces.

Steam them 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.

Reheat the blinis in an oven before serving.

For the aubergine caviar

Preheat the oven to 190˚C/375˚F/gas mark 5. Bake the aubergines whole and unpealed for 50 minutes.

Peel the aubergines, and place the flesh in a bowl. Mash well and then mix in all the other ingredients.

Optional: Add a handful of finely chopped black olives.