Potato and Cabbage Pockets

Ingredients:

• 5 starchy potatoes (peeled and cubed)
• 1 onion (finely chopped)
• 1 carrot (grated or finely chopped)
• 1/4 head of cabbage (finely shredded)
• 1 egg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 cup all-purpose flour
• 10g baking powder (about 2 teaspoons)
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1/2 cup flour (for dusting)
• Oil for frying (vegetable or sunflower oil)

Instructions:

Step 1: Prepare the Filling

Cook the Potatoes: Boil the cubed potatoes in salted water for about 10-15 minutes, or until they’re fork-tender. Drain the water and mash the potatoes until smooth.

Prepare the Vegetables: While the potatoes are cooking, heat a little oil in a skillet over medium heat. Sauté the onions, grated carrots, and shredded cabbage for about 5-7 minutes, until softened. Add the minced garlic and cook for another 2 minutes.

Mix the Filling: Once the potatoes are mashed, add the sautéed vegetables, egg, tomato paste, salt, pepper, and chopped parsley. Mix well until all ingredients are combined. Set aside to cool.

Step 2: Make the Dough

In a large bowl, combine the flour, baking powder, and a pinch of salt.

Gradually add water (about 1/2 cup) and mix until the dough comes together. Knead the dough on a floured surface until smooth, about 5 minutes. Let it rest for 10 minutes.

Step 3: Assemble the Pockets

Divide the dough into small portions and roll them into balls (about the size of a golf ball).

On a floured surface, roll each ball into a small circle (about 4-5 inches in diameter).

Place a spoonful of the potato and cabbage filling in the center of each dough circle.

Fold the dough over the filling, creating a half-moon shape. Press the edges together to seal the pocket. If necessary, pinch the edges with a fork to ensure it stays closed.

Step 4: Fry the Pockets

Heat oil in a large frying pan over medium heat.

Once the oil is hot, carefully place the pockets in the pan, being sure not to overcrowd them.

Fry each pocket for 3-4 minutes on each side, or until golden brown and crispy.

Remove the pockets from the pan and place them on paper towels to drain any excess oil.

Step 5: Serve

Serve the Potato and Cabbage Pockets hot, garnished with fresh parsley. They are perfect as a snack, appetizer, or even a light main dish. Enjoy!