Spinach Potatoes Blinis

For the spinach potato blinis, first press cooked and peeled potatoes through a press.

Season the potatoes and mix with yolk, milk and sour cream to a creamy dough.

Defrost Iglo spinach leaves, squeeze well and chop coarsely.

Mix the chopped spinach well into the dough.

Beat egg whites with a little salt until firm.

Fold beaten egg whites and flour into the blini batter.

Using a spoon, place small portions in a pan with hot oil.

Turn blinis often and bake for a total of about 8-10 minutes until golden brown.

Before serving, top spinach potato blinis with any ingredients.

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