25 mins
cooking time
Easy
36
Servings
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.
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.
Ingredients
Product Ingredients
Ingredients List
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
