Carrot blinis

Total time: 1hr 15m
Preparation Time: 45m

For 12 piece

Nutritional Information

Contains 80 Kcal, 3g Protein, 9g Carbohydrates, 3g Fat


  • Cooking the potatoes
  • 100 g mealy potatoes
  • salted water, boiling
  • 2 carrots, finely grated
  • 0.5 dl milk
  • 2 fresh egg yolks
  • 0.75 tsp salt
  • Blinis
  • 100 g white flour
  • 2 fresh egg white
  • a little nutmeg
  • 0.5 parcel dry yeast
  • 1 pinch salt
  • clarified butter for frying
  • Carrot salad
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp chervil, torn
  • 2 carrots
  • 1 tbsp dill, torn into pieces

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  • Cooking the potatoes

    Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Peel the potatoes, crush them using a potato masher or a fork. Mix in the carrots, milk and egg yolks, season with salt.
  • Blinis

    Mix the flour, nutmeg and yeast and stir into the carrot mixture. Cover the batter and leave to stand for approx. 30 mins. Beat the egg white with the salt until stiff, carefully fold into the batter. Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1 tbsp of batter per blini (approx. 4 cm in diameter), fry for approx. 3 mins. on each side, keep warm.
  • Carrot salad

    Combine the oil and vinegar, season. Using a peeler, peel the carrots, mix into the sauce with the herbs. Serve the salad on top of the blinis.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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