Fadge (Potato Bread)
.
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
unpeeled |
|
| 1 | each |
eggs
beaten |
|
| ½ | stick |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | tablespoons |
parsley leaves
chopped |
|
| 1 ½ | tablespoons |
chives
chopped |
|
| 1 ½ | tablespoons |
lemon thyme
chopped |
* |
| 1 | x |
milk
creamy |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
flour, seasoned
|
* |
| 1 | x |
bacon drippings
or butter, for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
unpeeled |
|
| 1 | each |
eggs
beaten |
|
| 56.5 | g |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 23 | ml |
parsley leaves
chopped |
|
| 23 | ml |
chives
chopped |
|
| 23 | ml |
lemon thyme
chopped |
* |
| 1 | x |
milk
creamy |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
flour, seasoned
|
* |
| 1 | x |
bacon drippings
or butter, for frying |
*
|
Directions
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 1inch round and then cut into eight pieces.
Dip in seasoned flour.
Bake 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 to 5 minutes on each side).
Serve on its own on hot plates with a blob of butter melting on top.
