With fadge, we'd make it up with about 500g of potato (boil to the same consistancy as you would to mash, make sure there is no lumps), add a couple of tablespoons of butter, some salt & pepper. Then I get about 3/4 cup flour and kneed the flour in till you get a dough like consistancy (depending on the potato I add a little less or up to 3/4 cup). Then we tend to do a double fry. So the first fry is done in a pan with flour sprinkled on it (this is to cook the fadge) cook until brown on both sides. Then you can freeze what you don't need and then when you want to cook it to eat fry in the pan with some butter (and oil so it doesn't burn). YUM YUM YUM! We normally have this with breakfast more than anything. Oh you'll need to halve or third the dough and roll out into rounds, we'd then cut each round into sixths or quarters (depending on the size of the round. It should be about 2 cm thick. So you can make the fadge ahead of time then fry it when you need it. Great with fried eggs