Sweetcorn Croquettes with Apple Slaw
These delicious sweetcorn croquettes make the perfect summer meal. You can add any leftover Christmas ham.
Mashed Potato Scones
For scones that stay moist, add mashed potatoes!
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Ingredients
- 1 cup cooled mashed potatoes, about 235g
- 1 egg
- 250g sour cream
- 3 cups flour
- 115g butter, cubed
- 3 teaspoons baking powder
- ½ teaspoon salt
- Pepper, to taste
- ½ cup cheese, grated (about 75g)
Method
- Heat oven to 220C bake or 200C fan bake and grease a baking tray or line with a baking mat.
- Combine mashed potato, egg, and sour cream in a bowl and mix. Set aside.
- Rub flour and butter in a large bowl until it begins to look like wet sand. Add the remaining dry ingredients and grated cheese and mix until it is evenly combined, make a well in the middle.
- Pour wet mixture and mix with a butter knife or a wooden spoon until it comes together and then knead lightly with your hands to form a dough.
- Roll out onto a lightly floured work surface to about 4cm-5cm in thickness, cut into shapes using a cookie cutter or using a knife. Transfer onto the baking tray spaced evenly.
- Bake for 5 minutes at 220C then turn the oven down to 180C and bake for another 20-25 minutes or until golden and cooked through.