Yummy Potato and Cabbage Pockets
Are you looking for a flavourful and filling side dish or savoury snack? You’re going to love these Crispy Potato and Cabbage Pockets! These delicious fried pockets, which combine soft potatoes, crisp cabbage, and fragrant spices, are ideal for any meal. They will delight every person at the table whether you serve them as a snack, appetiser, or course of a meal.
Ingredients For Yummy Potato and Cabbage Pockets
- 5 starchy potatoes (like Russet or Yukon Gold)
- 1 medium onion, finely chopped
- 1 carrot, grated
- 1/4 head of cabbage, thinly sliced
- 1 large egg
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 cup all-purpose flour
- 10g baking powder
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1/2 cup extra flour (for dusting)
- Olive Oil for frying
Instructions For Yummy Potato and Cabbage Pockets
- Peel the potatoes and boil them until they are soft to prepare the potato filling. Once cooked, mash the potatoes very well until they are creamy and put aside.
- Prepare the Veggies: Heat a tiny quantity of olive oil in a skillet and sauté the cabbage, shredded carrot, minced garlic, and chopped onion. Sauté the veggies until they become tender and have a hint of colour. Add the tomato paste and season with the fresh parsley, salt, and pepper.
- Mix and Form the Dough: Put the cooked vegetable combination and mashed potatoes in a big basin. Mix well to produce a soft dough after adding the egg, one cup of flour, and baking powder.
- Form the Pockets: Lightly dust your hands with flour and scoop out tiny pieces of dough. Form them into discs that are about the size of your hand. Place a dollop of filling in the middle of each disc, then gently fold over, pushing the sides together to seal.
- Heat up some olive oil in a pan to cook food to perfection. Place the pockets into the pan with caution when the olive oil has heated up. It should take around two to three minutes to cook each side to a crispy, golden brown texture. Take out of the pan and lay on paper towels to soak any extra olive oil.
- Serve and Savour: Present the hot pockets of crispy potato and cabbage, topped with more parsley if preferred.
In summary:
These pockets of crispy potato and cabbage are a delicious blend of crunchy outside and soft, savoury within. They will certainly be a hit whether you serve them as a snack or as a substantial dinner. Eat them right out of the pan, or save any leftovers for a simple, fast snack later.