Looking for a savory snack or a side dish that’s both hearty and packed with flavor? These Crispy Potato and Cabbage Pockets are just what you need! Combining tender potatoes, crunchy cabbage, and aromatic spices, these fried pockets make for a delightful treat that’s perfect for any occasion. Whether you’re serving them as a snack, appetizer, or a part of a meal, they are sure to please everyone at the table.
Ingredients:
- 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)
- Oil for frying
Instructions:
- Prepare the Potato Filling: Begin by peeling and boiling the potatoes until tender. After cooking, thoroughly mash the potatoes until they are creamy and then set them aside.
- Cook the Vegetables: In a pan, heat a small amount of oil and sauté the chopped onion, grated carrot, minced garlic, and cabbage. Cook until the vegetables soften and turn slightly golden. Mix in the tomato paste, and season with salt, pepper, and fresh parsley.
- Combine and Form the Dough: In a large bowl, combine the mashed potatoes with the cooked vegetable mixture. Add the egg, 1 cup of flour, baking powder, and mix well until a soft dough forms.
- Shape the Pockets: Dust your hands with flour and take small portions of the dough. Shape them into flat discs, about the size of your palm. Add a spoonful of the filling into the center of each disc and carefully fold over, pressing the edges to seal.
- Fry to Perfection: Heat oil in a pan for shallow frying. Once the oil is hot, carefully place the pockets into the pan. Cook each side until it reaches a crispy, golden brown texture, which should take approximately 2 to 3 minutes for each side. Remove from the pan and place on paper towels to absorb excess oil.
- Serve and Enjoy: Serve the crispy potato and cabbage pockets hot, garnished with extra parsley if desired. They pair wonderfully with sour cream, yogurt, or your favorite dipping sauce.
Conclusion:
These crispy potato and cabbage pockets offer a delightful combination of soft, savory filling and a crunchy exterior. Whether you’re serving them as a snack or as part of a hearty meal, they’re guaranteed to be a crowd-pleaser. Enjoy them fresh from the pan, or store leftovers for a quick and easy bite later.
Crispy Potato and Cabbage Pockets: A Comforting Snack Delight
A delicious, crispy treat filled with mashedpotatoes, cabbage, and a flavorful blend of vegetables. Perfect for a snack orside dish.
Ingredients
- 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
- 10 g baking powder
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 1/2 cup extra flour for dusting
- Oil for frying
Instructions
- Prepare the Potato Filling: Begin by peeling and boiling the potatoes until tender. After cooking, thoroughly mash the potatoes until they are creamy and then set them aside.
- Cook the Vegetables: In a pan, heat a small amount of oil and sauté the chopped onion, grated carrot, minced garlic, and cabbage. Cook until the vegetables soften and turn slightly golden. Mix in the tomato paste, and season with salt, pepper, and fresh parsley.
- Combine and Form the Dough: In a large bowl, combine the mashed potatoes with the cooked vegetable mixture. Add the egg, 1 cup of flour, baking powder, and mix well until a soft dough forms.
- Shape the Pockets: Dust your hands with flour and take small portions of the dough. Shape them into flat discs, about the size of your palm. Add a spoonful of the filling into the center of each disc and carefully fold over, pressing the edges to seal.
- Fry to Perfection: Heat oil in a pan for shallow frying. Once the oil is hot, carefully place the pockets into the pan. Cook each side until it reaches a crispy, golden brown texture, which should take approximately 2 to 3 minutes for each side. Remove from the pan and place on paper towels to absorb excess oil.
- Serve and Enjoy: Serve the crispy potato and cabbage pockets hot, garnished with extra parsley if desired. They pair wonderfully with sour cream, yogurt, or your favorite dipping sauce.