FADGE (POTATO BREAD) Irish Potato Griddle Cakes
FADGE (POTATO BREAD)
Yield: 1 servings
2 lb Unpeeled "old" potatoes 1 Egg, beaten or egg replacer
1/4 cup (1/2 Stick) butter or margarine 3 Tbsp Flour 1 1/2 Tbsp Chopped parsley 1 1/2 Tbsp Chopped
chives 1 1/2 Tbsp Chopped lemon thyme (these three mixed, opt) Creamy milk or soy milk Salt
Freshly ground pepper Seasoned flour butter or margarine 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. Bake on a griddle over an open fire or fry in 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 4-5 minutes on each side). Serve on its own on hot plates with a blob of butter melting on
top. (From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart;
Boxty Irish Potato Griddle Cakes
2/2 lb. Raw potato
3/2 lb. Mashed potato
4/2 lb. Plain flour soy Milk 1 ea. liquid Egg replacer Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and
add to mixture with just enough soy milk to make a batter that will drop from a spoon. Drop by
tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each
side. Serve with a [censored] apple sauce:
Submitted by: Tom Harrington Ireland
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