500g mashed spuds

100g self-raising flour

1 egg

50g butter

salt & pepper

4 x poached eggs, cooled

100g polenta

100g breadcrumbs (panko)

tsp chilli flakes

oil to deep fry

flour to dredge


1. Mix all the scone ingredients together, roll out to about 25mm thick, cut out 100mm circles then fry for 2 minutes each side in olive oil

2. Pat the eggs dry, dredge in flour, then roll in the crumb, polenta, chilli mix

3. Deep fry for 3 minutes

4. Serve on the scones with your favourite sauce - ketchup, honey, salad cream, Tabasco