Looking for the perfect festive canapé, elegant starter, or party bite that always gets compliments? These Minted Pea, Dill & Ricotta Blinis are light, fresh, beautiful, and incredibly moreish and they’re much easier to make than you think.

Sophie & Rich have teamed up with our lovely neighbours New Acres to show you how to make these with style – the recipe video will be ready to watch soon here.

With fluffy wholemeal blinis, a creamy minted pea topping, and a bright zing of lemon, this recipe brings big flavour in bite-sized form. They’re ideal for Christmas entertaining, New Year’s Eve celebrations, or any time you want a crowd-pleasing snack that feels special without the stress.

Whether you’re hosting friends, prepping for a dinner party, or just want to try something new in the kitchen, this recipe is guaranteed to impress.

If you love making dishes to impress like this, why not join one of our many Cooking Classes in London, perhaps our Dinner Party Class! At The Avenue Cookery School, we’ll teach you flavour-packed recipes like these blinis — with plenty of fun (and wine!) along the way.

Why You’ll Love These Minted Pea & Ricotta Blinis

Perfect party food – light, fresh, colourful, and easy to eat in one bite
Make ahead friendly – blinis can be cooked in advance, and the topping keeps well too
Healthy but indulgent – peas bring fibre and freshness, ricotta adds creaminess
Versatile – ideal for canapés, starters, brunch platters, or a light lunch
Super quick – ready in under 30 minutes with simple ingredients

Ingredients
Blinis (makes 30)
100g strong wholemeal flour
1 tsp baking powder
salt & pepper
100ml milk
1 egg, separated
3 spring onions, finely chopped
80g peas, mashed
rapeseed oil, for frying
Minted Pea & Ricotta Topping
150g frozen peas
100g ricotta
extra virgin olive oil
lemon zest
1 tbsp fresh mint, chiffonade
1 tbsp dill, chopped (optional)
salt & pepper, to taste

Method

Start by mixing together the flour and baking powder.
In a separate jug, whisk the egg yolk into the milk, then pour into a well in the centre of the flower and slowly incorporate the dry ingredients into the wet.
Add the mashed peas and finely chopped spring onions, seasoning well with salt and pepper.

Whisk the egg whites until they reach soft peaks, then gently fold them into your blini mixture to keep it lovely and light.

Heat a frying pan with a little rapeseed oil.
Drop in small spoonfuls of the batter and cook until bubbles appear on the surface.
Flip the blinis and cook the other side until golden brown and remove from the pan.

To make the topping; pour boiling water over the peas and once defrosted, refresh under cold water and drain well.
Mash them with a fork or blend until smooth.
Add a splash of extra virgin olive oil, lemon zest, salt, and pepper.
Stir through the fresh mint and fold in the ricotta, adjusting the seasoning as needed.

Top each blini with a small spoonful of the minted pea and ricotta mixture.
Drizzle lightly with olive oil and finish with a little extra mint, dill, or lemon zest for brightness.

Tips & Variations

For extra flavour add a teaspoon of horseradish or a slice of red chilli on top – great festive colours!
Swap ricotta for whipped feta for a stronger, saltier finish.
Make the blinis in advance and warm gently in the oven before topping.

How to Enjoy Blinis

These blinis make perfect party canapés, ideal for dinner parties, festive gatherings, or weekend drinks. Pair them with crisp white wine, bubbly, or even a refreshing elderflower spritz.

Pack them into lunch boxes for a fun, fresh snack, or serve as part of a larger brunch spread with salads, smoked fish, and warm bread.

Storage & Make Ahead

Freeze the blinis – the blinis can be made in advance in frozen
Make the topping ahead of time – the minted pea topping can be made up to a day in advance and kept in the fridge.
Storage – cooked blinis can be stored in an airtight container for two to three days and reheated gently before serving.

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