Potato blinis with aubergine caviar

Potato blinis with aubergine caviar
  • Serves: 16
  • Cook time: about 1 hour
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Feather-light potato blinis with a piquant aubergine and pepper topping. Moreish and Syn Free!


For the caviar

  • 1 garlic clove
  • 1 small onion
  • 2 red peppers
  • 2 aubergines
  • Low calorie cooking spray
  • 2 tbsp balsamic vinegar
  • Salt and freshly ground black pepper

For the blinis

  • 2 spring onions
  • 350g potatoes
  • 4 large eggs
  • Salt and freshly ground black pepper
  • Low calorie cooking spray
  • Fat-free natural fromage frais to serve


  1. First make the caviar. Peel and finely chop the garlic and onions. Chop the red peppers . Finely dice the aubergines. Spray a large non-stick frying pan with low calorie cooking spray. Add the garlic, onion, pepper and aubergine. stir fry for 5-6 minutes, or until the vegetables are soft. Add the vinegar and season well. Stir-fry for a further 3-4 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside to cool.
  2. Next make the blinis. Chop the spring onions and set aside, peel and chop the potatoes into cubes. Boil in water until tender. Drain well and mash. Meanwhile seperate the egg whites and yolks. Whisk the egg whites until stiff. Transfer the potato to a bowl, along with the yolks and season. Carefully fold the egg white into the potato mixture.
  3. Spray a frying pan with low calorie cooking spray. Add 3-4 separate tbsps of the blini mixture to the pan. Fry on both sides on a high heat until set and lightly browned. remove and keep warm. Repeat until all the potato has been used up.
  4. Top each blini with a dollop of fromage frais, follow with the aubergine caviar and finish with the chopped spring onion on top.

Tip: The blinis can be frozen (but not the aubergine, caviar or the fromage frais). To freeze, lay the blinis in a single layer on greaseproof paper.

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