Boil the potatoes in their jackets, pull off the skins and mash right 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 mixtures is too stiff.
Shape into a 1-inch round and then cut into eight pieces. Dip in seasoned flour. Bake on a griddle over an open fire of fry in bacon fat or 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 hot plates with a blob of butter melting on top.
