In fact, these are scones, and, it seems, they are from Scotland, and this is the "main show-off." Yes Yes. They say that the Scots were very stingy, at least in the past, and they are not rich, because potato scones are one of the main dishes.
Since I do not know a single Scotsman personally, I will not judge whether it is true or not.
Anyway, what scones? These are the most ordinary potato cakes! They are easy to cook for breakfast, and for dinner, too, you can, if everything else is pretty fed up, the soul asks for pastries, and there is no mood to tinker with a complex dough.
Well, they also go well when the refrigerator is empty. A sort of student dish. It is tastier, of course, to eat them with butter, but in youth, fried onions (if any) were an excellent seasoning. If neither oil nor onion was found in the area, then everything went fine anyway.
We take:
Mashed potatoes four hundred - five hundred grams. It is not necessary to do it in milk, boiled potatoes, dried them thoroughly in a saucepan on low heat, and kneaded.
Flour - about one hundred grams. Maybe a little more, maybe a little less
50 grams of margarine or butter
A little salt
A little vegetable oil for frying (you can - butter or margarine)
How we cook:
Stir not hot mashed potatoes with salt, flour and melted butter. Roll out into a cake, cut into triangles (this is more convenient) and fry for five minutes on each side until golden brown.
You can roll it out with cakes, there is not much difference. It's just that the flatbreads are flatbreads, and the triangles seem to be not flatbreads, but a foreign dish. Ponty are seasoning!
Enjoy your meal!