Our Guide to British and Irish Cooking, Elaine Lemm has great names for this easy potato cake recipe. Elaine says that in Scotland the recipe is called “Tattie Scones or Potato Scones” and in Ireland “Fadge or Potato Bread.” Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried. The fadge pictured here was baked.
This recipe is adapted to gluten-free cooking from Elaine Lemm’s recipe for “Tattie Scones.”
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 1 pound mashed potatoes (I used unpeeled red potatoes)
- 2 1/2 tablespoons light olive oil OR melted butter if you aren’t avoiding dairy
- 3/4 cup all purpose gluten free flour blend (I used Bob’s Red Mill Gluten-Free Pizza Crust Mix with good results)
- 3/4 teaspoon salt
- 1 medium egg
- 1 teaspoon gluten-free baking powder
- 2 tablespoons minced chives (optional)
- Extra gluten-free flour blend for rolling fadge dough
- Extra olive oil OR melted butter to brush tops before baking
- Measure and blend dry ingredients in a small bowl.
- In a mixing bowl blend mashed potatoes, olive oil OR melted butter and egg.
- Add dry ingredients and mix until combined.
- Turn fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands to 1/2-inch thickness.
- Use a round biscuit cutter to shape the fadge cakes or cut them with a knife in any shape you like. Place on a parchment paper-lined baking sheet.
- Brush with olive oil OR melted butter and bake in preheated oven for about 20 minutes. After baking for 15 minutes, remove baking sheet from oven and turn the fadge over so that both sides brown evenly.
- Serve warm.
To pan-fry fadge, add about 2 tablespoons of olive oil to a large skillet and heat over a medium burner. Add fadge and fry each side until golden brown.
Be sure NOT to use butter if you are on a dairy-free diet. Butter is included in this recipe as a flavorful option for those not avoiding dairy foods.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.