POTATO BLINI WITH SALSA CRUDA

Preparation + cooking time: 1 hour 30 minutes

Ingredient:

• 200 g Sebago potatoes, peeled
  
  


• ¾ cup (110 g) self-raising flour
  
  


• ½ tsp bicarbonate of soda
  
  


• 1 tsp finely grated lemon rind
  
  


• ¾ cup (180 ml) milk
  
  


• 1 egg
  
  


• 100 g butter, melted
  
  

SALSA CHUDA

• ¼ cup (60 ml) lemon juice
  
  


• ¼ cup (60 ml) extra virgin olive oil
  
  


• 1 clove garlic, crushed
  
  


• 2 medium tomatoes (380 g), seeded, chopped finely
  
  


• ½ cup finely chopped fresh flat-leaf parsley
  
  


• 1 small red onion (100 g), chopped finely
  
  


• 1 small avocado (200 g), chopped finely
  
  


• 1 tbsp rinsed, drained baby capers
  
  

HORSERADISH TOPPING

• 1 tsp horseradish cream
  
  


• ½ cup (80 g) sour cream
  
  


• ¼ tsp sweet paprika
  
  

Preparing:

• Boil, steam or microwave potatoes until tender, and drain. Mash the potatoes in large bowl and stir in sifted flour and soda.
  
  


• Make a well in the centre of potato mixture and pour in combined rind, milk and egg, stirring, until batter is smooth. Cover and stand for 10 minutes.
  
  


• Make salsa cruda. Combine ingredients in medium bowl.
  
  


• Make horseradish topping. Combine ingredients in small bowl.
  
  


• Heat large frying pan and brush lightly with a little of the butter. Cook tbsp of the batter, in five batches, until browned both sides, brushing pan with butter between batches. Transfer blini to wire rack to cool.
  
  


• To serve, top blini with salsa cruda and horseradish topping.
  
  

MAKES 25

Nutritional information per blini:

Energy 435 kJ (about 103) ; total fat 8.6 g (sat fat 3.9 g); carbohydrate 5.1g; protein 1.5 g; fibre 0.5g

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