Description
Enjoy the perfect balance of creamy, savory fillings and crispy golden crusts with these Crispy Potato and Cabbage Pockets. Packed with hearty potatoes, sautéed cabbage, and fresh herbs, these pockets are a delightful snack or appetizer for any occasion.
Ingredients
Scale
- 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: Peel and boil the potatoes in salted water until tender. Mash the potatoes until smooth and set them aside.
- Cook the Vegetables: Heat oil in a pan and sauté the onion, carrot, garlic, and cabbage until softened and lightly golden. Add the tomato paste, parsley, salt, and pepper. Stir well and allow the mixture to cool.
- Make the Dough: In a large bowl, combine the mashed potatoes, sautéed vegetable mixture, egg, flour, and baking powder. Mix until a soft dough forms.
- Shape the Pockets: Dust your hands with flour and flatten small portions of dough into palm-sized discs. Add a spoonful of filling to the center, fold over, and seal the edges tightly.
- Fry the Pockets: Heat oil in a pan for shallow frying. Cook each pocket for 2–3 minutes on each side until crispy and golden brown. Place on paper towels to remove excess oil.
- Serve: Enjoy the crispy pockets warm, paired with sour cream, yogurt, or your favorite dipping sauce.
Notes
- Filling Alternatives: Swap cabbage for spinach, kale, or other greens for a different flavor.
- Gluten-Free Option: Replace all-purpose flour with gluten-free flour.
- Make Ahead: Shape the pockets and refrigerate for up to 24 hours before frying.
- Healthier Version: Bake the pockets at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Freezing: Store uncooked pockets in the freezer for up to 3 months. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Eastern European-inspired