Lean appetizer - Marina Ignjatović

-Balls with olives-

• Boil the potatoes as for puree, mash them, add margarine, grated cheese and salt. Mix everything well, cool, then make balls and put one pitted olive in each. Roll the balls in fried sesame seeds and put an olive ring on top.
• If desired, place each ball on a cracker where a little lean mayonnaise was previously placed to make them stick.

– Peanut Balls –

• Beat margarine until foamy and add pretzels, crackers, peanuts and mayonnaise. Make balls, roll them in chopped peanuts and, if desired, put each one on a cracker with a little mayonnaise.

- Roll with tuna and ajvar -

• Mix tuna and margarine in a blender and add sesame, boiled sugar, cucumbers and ajvar. Place the wafer between two wet cloths and soften it, then roll up and remove the cloth. Apply the filling on the wafer, roll it up and leave it to harden.

– Stuffed French –

• Cut the French bread in half, take out the middle and crumble it. Beat the margarine and tuna, then add the middle of the bread, sugar, carrot and salt to taste. Wrap the bread filled with the mixture in foil and let it harden.

– Salted Spinach Cubes –

• Combine flour, baking powder, salt, oil, sour water, beer and spinach in a deep dish. Make a compact mass and pour it into a baking tray lined with baking paper. Heat the oven to 200 degrees and bake the crust until golden brown. Cut the baked crust lengthwise three equal parts and leave to cool. Separate some mayonnaise and cheese for the top crust, and combine the rest with sesame seeds and fill two crusts. Spread the last crust with mayonnaise and sprinkle with cheese. Let it harden, then cut into cubes.