These beetroot blini bites with whipped feta are the perfect snacks for a get-together with friends!
Beetroot blini bites with whipped feta
Serves 6
This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative.
Ingredients
For the carrot pickle
½ cup white vinegar
½ cup water
¼ cup sugar
2 Tbsp peppercorns
1-2 star anise 2 carrots, peeled and shaved
For the whipped feta
1 bulb garlic, top cut off
Glug olive oil
200g feta, drained
Handful fresh coriander, chopped
2 Tbsp crème fraiche or sour cream
For the blinis
1 cup puréed pickled beetroot
¼ cup olive oil 2 cups self-raising flour
1 cup milk
Salt and milled black pepper
2 Tbsp chopped fresh coriander
Canola oil, for frying
For the cream cheese balls
1 packet (200g) streaky bacon, cooked until crispy
2 Tbsp fresh coriander or basil, chopped 1 tub
(230g) cream cheese
Salt and milled black pepper
Method
- Heat vinegar, water, sugar, peppercorns and star anise in a saucepan and simmer for 5 minutes.
- Place carrots in a bowl and pour over hot pickling liquid. Cover and set aside for 15 minutes to pickle.
- Preheat oven to 200°C.
- Place garlic bulb in foil, drizzle with oil and wrap tightly. Bake for 20-25 minutes, remove and set aside to cool.
- Blitz the beetroot and olive oil to form a paste.
- Combine flour, milk, seasoning, coriander and beetroot paste to create a batter.
- Heat a pan with oil and fry quarter cup dollops of batter for about 3-4 minutes per side. Drain on kitchen paper.
- Blitz garlic, feta, coriander, crème fraiche and a glug of olive oil. Season with pepper.
- Top blinis with whipped feta and pickled carrot. Serve garnished with fresh herbs.
Recipes and styling: Sjaan van der Ploeg
Photography: Zhann Solomons
Also read: 5 tips to elevate ice for your next party
