Minted Pea Potato Scones
Perfect for parties, quick and easy to make and oh so tasty too.
125g/4 oz potato
spring onion finely minced
mint leaves minced
cup/30g of boiled and pureed peas
large pinch of English mustard powder
Salt and pepper to taste
all purpose flour
a little oil to fry
of good quality mayonnaise
or make your own
Smoked salmon and some snipped chives to serve
Boil the potato in its skin to keep the flesh as dry as possible, when cooked through drain, peel and mash thoroughly.
Stir in the softened butter until well combined.
Add the garlic, spring onion, mint, mustard and peas and mix well till uniform in colour.
Add the seasoning to taste and stir in the flour to form a workable dough.
Flour your surface and rolling pin and roll dough to approximately 5mm thick/1/4" and use a small cookie cutter to make rounds. I got 15 from this amount of dough.
Lightly oil a heavy based frying pan (or girdle if you happen to have one) and fry for approximately 4 minutes on each side till golden.
Allow to cool a little but try to serve these warm.
Mix the horseradish with the mayonnaise and spoon a little on to each minted pea potato scone and top with a small piece of smoked salmon and a sprinkling of snipped chives.
vegetarian if you exclude the salmon topping.