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Pea Blinis with Parma Ham and Mint & Melon Salsa

Pea Blinis with Parma Ham and Mint & Melon Salsa
Cooking time
'
Nr of servings
36
Logo Thanks to Yes Peas !
'
Cooking time
36
Nr of servings

Ingredients

  • 150 g peas, defrosted
    Deliciously Tender Garden Peas
  • 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

  1. 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.
  2. 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.
  3. Drain well and leave to cool slightly. Cook the remaining mixture.
  4. 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.
  5. 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.

Tags

peas

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 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.
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