Fadge (Potato Bread)

Fadge (Potato Bread)
  • 2 lb. unpeeled "old" potatoes
  • 1 egg, beaten
  • 1/2 stick butter
  • 3 tbsp. flour
  • 1 1/2 tbsp. chopped parsley
  • 1 1/2 tbsp. chopped chives
  • 1 1/2 tbsp. chopped lemon thyme
  • Salt
  • Freshly ground pepper
  • Creamy milk
  • Seasoned flour
  • Margarine or butter for frying

Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Fry on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5minutes on each side). Serve on its own on hot plates with a blob of butter melting on top. MMMMM.

  • Yields: depends on how hungry you are!
  • Preparation Time: about 1 hour

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.