FADGE - IRISH POTATO BREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F/205 C/Gas 6. Place the mashed potato in a large baking bowl and add all the other ingredients. Mix the ingredients together to create a light, but sticky dough.
- Heavily flour your work surface of the board, if you don't use enough flour the dough will stick to the board.
- Roll out the dough to approximately ½ inch/1 centimeter thickness.
- Cut the dough into saucer-sized rounds. Score each round with a cross to mark 4 equal wedges. You can also make individual cakes by cutting with a round biscuit or scone cutter, the size you wish them to be.
- Grease a baking sheet with lots of butter. Carefully lay the rounds onto the sheet (they will be quite soft so you will need to handle carefully; a spatula helps).
- Bake the rounds in the center of the oven for 15 minutes or until golden brown and risen. Once cooked lay onto a cooling rack and allow to cool slightly. These delicious rounds need to be eaten while they are freshly cooked and warm.
Nutrition Facts : Calories 277 kcal, Carbohydrate 46 g, Cholesterol 56 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 415 mg, Sugar 1 g, Fat 7 g, ServingSize Depends on cutter (4 servings), UnsaturatedFat 0 g
IRISH POTATO CAKES
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.
IRISH FADGE (POTATO CAKES)
Make and share this Irish Fadge (Potato Cakes) recipe from Food.com.
Provided by Bergy
Categories Scones
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mash the potatoes (make sure there are no lumps).
- Sprinkle with salt and drizzle with the butter.
- Knead in enough flour to make a pliable dough (usually 3/4 cup is enough).
- Roll out to about 1/2" thick and cut into round patties about 4"across.
- Heat a non stick skillet and brown on each side 3-4 minutes or until golden brown.
- Serve with butter (you can sprinkle them with sugar if you are serving them as a treat).
- NB: These are very tasty fried in bacon grease and served with breakfast.
Nutrition Facts : Calories 223.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 338.9, Carbohydrate 37.7, Fiber 3.1, Sugar 0.9, Protein 4.8
IRISH POTATO FARLS
The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up.
Provided by Ita
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
- Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
- On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
- Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 43.2 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 33.4 mg, Sugar 1.7 g
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