Navette blinis with purslane salad

Name: Navette blinis with purslane salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Radishes; 100 g Portulak salad; 1 TABLESPOON coarse mustard; 1 TEASPOON Honey; 5 TABLESPOONS Apple vinegar; 6-7 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 350 g) turnips; 150 g Flour; 15 g Baking Powder; 175 ml Soy Milk; 25 g Egg substitute powder; 1 Bed of garden cress

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Radishes
100 g Portulak salad
1 TABLESPOON coarse mustard
1 TEASPOON Honey
5 TABLESPOONS Apple vinegar
6-7 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 350 g) turnips
150 g Flour
15 g Baking Powder
175 ml Soy Milk
25 g Egg substitute powder
1 Bed of garden cress

Directions

1
Wash and clean the radishes and cut them into thin sticks. Wash and clean the purslane and drain well. Mix mustard, honey and vinegar. Fold in 4 tablespoons of oil, season to taste with salt and pepper
2
Peel and grate the navettes. Stir egg replacer powder and 10 tablespoons cold water until smooth. Mix flour and baking powder. Stir in milk and egg substitute, season with salt and pepper. Cut half of the cress from the bed. Stir the cress and the grated navette into the dough
3
Heat 2-3 tablespoons of oil in portions in a large frying pan. Fry approx. 16 blinis for 5-6 minutes, turning them over, until golden brown. Remove the blinis from the pan and keep warm
4
Cut the remaining cress from the bed. Mix the radish, cress and vinaigrette. Arrange blinis, purslane and radish vinaigrette on plates