A simple appetizer, starter or side from Scotland, these tattie scones are easy to throw together and surprisingly delicious for such simple fare.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Pizza Pollo affumicato con Brie (Italian-American).
Five years ago: Banana brownie cake.
Six years ago: Chickpea and ras-el-hanout cous cous (Moroccan-style) (vegan).
Seven years ago: Raspberry-chocolate brownies.
Eight years ago: baby making and no cooking :)
- 1 cup leftover mashed potatoes
- 2 tablespoons butter, plus extra to fry
- 2 tablespoons all-purpose flour
- salt and pepper to taste
- clotted cream & parsley to serve (optional)
Mix the potatoes, butter, flour, salt and pepper. Pat the resulting batter into rounds.
Heat a non-stick pan over medium heat and melt a bit more butter into it for frying. Gently fry the tattie scones until light brown / deep golden on the bottom. Flip and fry on the other side as well.
Repeat until you finish the pancake batter. Transfer tattie scones to a serving plate and top with clotted cream and fresh parsley, if you want. It's done, dig in! :)
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