Potato Blinis - Lithuanian.

1. 1

   Grate the potatoes on the star pattern of your grater, so it comes out looking like a sort of paste.

2. 2

   Stir in the salt, then start making a well in the mix with a large spoon, removing as much water as possible.

3. 3

   When you are fed up with this procedure, mix in the egg. At this stage you may want to add a spoonful of flour (plain) or cornflour, but try to resist as it alters the taste of the blini. A spoon of potato flour or starch would be better, but nothing at all is really necessary.

4. 4

   Add oil and butter to a hot pan, put spoonsful of mixture - 1 spoon per blini - and cook until golden, turn and cook the other side until golden. Place on a platter, covered, in a warm oven to keep warm until the rest of the mixture is cooked.

5. 5

   My mother-in-law has always served these with several side dishes of quartered tomatoes, sliced lengthwise cucumbers both fresh and pickled (Polski Ogorki), sour cream, caviar, as either an entree or a main, depending upon how many pounds of potatoes used and how keen you are.

* Per serving · 4 servings · Values may vary.

No additional tips available.