Irish Boxty Blinis

INGREDIENTS

• 250g mashed potato
• 250g peeled, grated, raw rooster potato
• 250g plain flour
• 1 tsp baking soda
• 300ml buttermilk
• 6 spring onions, finely sliced (optional)
• Butter, for frying

To Serve

• 150g cream cheese, seasoned with sea salt and freshly ground black pepper
• 150g streaky bacon, cooked until crisp and finely chopped
• Spring onion & chives, finely sliced

METHOD

1. For the boxty, put the mashed potato, raw grated potato, flour, baking soda and spring onions in a large mixing bowl and mix until evenly combined. Add the buttermilk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.
2. Prepare the crispy bacon. Place the bacon on a baking tray lined with parchment paper and cook in a preheated oven at 200°C/180°C fan/400°F/Gas Mark 6 for 12–15 minutes, or until crisp. Alternatively, fry in a dry frying pan over a medium heat until crisp. Drain on kitchen paper and allow to cool slightly before breaking or chopping into small pieces.
3. Heat a non-stick frying pan over a medium-high heat with a little butter. When the butter begins to foam, spoon heaped teaspoons of the boxty into the pan and press them down lightly with the back of the spoon to make small 1cm thick ‘blinis’. Alternatively, use a small 4cm round cutter and place this in the pan then spoon in the mixture to make a round disk.
4. Cook on medium heat for three minutes on each side or until golden brown and cooked through. Remove from the pan and set aside on a tray to cool a little.
5. Mix the cream cheese with a little sea salt and freshly ground black pepper. Finely slice the spring onion and chives.
6. To serve, place a small spoonful of seasoned cream cheese on each boxty blini and top with crispy bacon, finely sliced spring onion and chives. Serve warm or at room temperature.