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1. Start with grating both courgettes and potato(es). Add a pinch of salt and squeeze out any excess liquid. You can squeeze the mixture by hand or use a sieve by gently pressing on the mixture until there is almost no liquid left. Chef’s tip - the less liquid left in the mixture, the less flour will be required.
2. Add 2 tbsp of flour, another pinch of salt and pepper. Mix well, add the eggs and mix again.
3. Heat a little oil in a frying pan on a medium heat and once the oil is hot, make the blinis using a spoon. To make sure they are well-cooked, try and make them the same size and thickness. Cook until golden brown on both sides.
4. Serve warm with optional sour cream and parsley or dill on top.