Our Guide to British and Irish Cooking says that in Scotland this recipe for potato rolls 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
To bake gluten-free fadge, preheat oven to 400F / 200C. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
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.
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.