Ingredients
150 
g
peas, defrosted
400
g
cold mashed potato
1
large egg, beaten
50
g
plain flour
1
- 2 tbsp double cream
Sea salt and black pepper
Butter and rapeseed oil, for frying
Topping:
12
slices Parma ham
1
x 250g tub mascarpone
Melon & Mint Salsa:
200
g
ripe melon, peeled, seeded and cut into small pieces
2
tablespoons
mint leaves, finely chopped
Juice of 1 lime
Sea salt and black pepper
Preparation
- Firstly make the pea blinis; mix together the peas, potato, egg and flour until smooth. Season well and mix in the double cream, the mixture should resemble thick porridge.
- Heat some oil with a little knob of butter in it, spoon heaped tablespoons of the mixture into the oil. Cook over a medium heat until golden brown, then turn and cook for a further minute on the other side until the blinis are cooked through and firm to the touch.
- Drain well and leave to cool slightly. Cook the remaining mixture.
- Lay all of the blinis on a tray and top with small pieces of Parma ham, then top with a small amount of mascarpone and a little of the melon and mint salsa.
- The make the melon and mint salsa; mix the chopped melon flesh with the finely chopped mint leaves, stir in the lime juice and season with black pepper and a little sea salt.
Serving tip
It is very important to buy potatoes for mashing, do not add any butter or milk when mashing them. If the mixture appears not to set when been fried, add a little more flour.
If you prefer, you can make 6 larger ones, these are delicious with grilled gammon.
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
68
4.8
2.7
0.8
0.3
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.