Recipe: tattie scones the Essex SW way

I can remember, when I was young and still happily married, my very Scottish m.i.l. often 'knocking up' a batch of tattie scones and frying them in butter that we would have for breakfast with eggs, bacon, black pudding and all things fried.  

Absolutely delicious but, oh my goodness, my Slimming World soul shudders now.

So I decided to have a go at optimising and the end result is miles away from what N. used to make but I think they are nice in their own way so here we go.

Ingredients to make sixteen quarters:

(I know there are fifteen in the photo - I had to taste one, didn't I?)

250g cold mashed potato

100g cottage cheese (or you could use any cheese, less or it and swipped)

90g wholemeal flour - I used rye but whole wheat would be OK - 80g for the mixture and 10 g for rolling *

1/2 tsp baking powder (or you could use SR wholemeal flour and skip the baking powder)

salt and pepper

minimal oil for frying **

Method:

Place the mashed potato, flour and cottage cheese in a bowl with salt, pepper, any other seasonings and baking powder (if using)

Mix together and gently knead to a soft dough - it doesn't take long.

At this point, you could wrap and chill the dough.

Divide into four equal portions of 90-100g each.

Using sprinkles of the left over flour, roll each ball out to a circle about 14cms diameter.

Cut each circle into quarters.

While rolling out the first ball, preheat a non stick pan to a medium-ish heat.  Spray the pan and add the first four quarters.  Spray the top of the quarters and brush the oil over.  Give them about three minutes until they are turning nice and brown and then flip over.  When done on both sides, remove onto a cooling rack or, if eating straight away, in a warm place to hold their heat.

While the first four are cooking, roll and cut the next portion ready spray the pan again and cook.

Now the maths:

The potato and the cottage cheese are free foods on SW

The flour is two fibre choices

See below for the oil **

If you count a portion as four quarters (I will), on Slimming World they are half a fibre choice and whatever you use as oil   

Or:

Potato - 185 calories

Cottage cheese - 76 calories

Dark rye flour - 292 calories

seasonings and baking powder are negligible.

Per quarter, 35 calories; per portion, 140 calories
(according to Nutracheck)

*  Or any high fibre flour - buckwheat, spelt or even ground oats.  Gluten isn't needed for this and buckwheat would make it gluten free

**  I use a really good spray bottle and know that 25 sprays is 2 swips.  You can count the oil as part of a healthy choice or swip it; it depends how much you use but you do need some or the outside is quite dry and not so crispy.

Link to recipe links tab (I hope)  

https://sw-the-med-way.blogspot.com/p/recipe-links_5.html