Crispy, yummy and indulging fingerfood you'll want to be making all the time! A recipe for kids, adults and all people alike.

Potato Cheese Pockets [Vegan]

Cooking Time




  • 1 cup mashed potatoes peel, cut & boil potatoes 'till soft & mash
  • 1 heaped tbs cornstarch
  • 3 tablespoons vegan mayo
  • 2-4 tablespoons flour
  • 1/2 teaspoon salt & pepper
  • 1/2 teaspoon mustard
  • 1 tablespoon vegan butter/oil
  • 1/4 cup shredded vegan cheese
  • 1/4 cup neutral panko
  • 1/4 teaspoon garlic, onion, smoked paprika & oregano powder


  1. Preheat the oven at 350ºF. Line a baking tray with parchment paper.
  2. In a deep bowl, mix together all the ingredients except for the cheese and panko. Start with 2 tbs flour, you'll need to use your hands to kneed and make it all combine. A dough should form which is not to dry, a bit stretchy but not too sticky. So you should be able to form little balls. If not, add more flour and repeat.
  3. Divide dough in 8 pieces (or make smaller/bigger ones) and roll into a ball, press the center with your tumb creating a well in the middle. Fill with cheese and cover by folding the edges. Repeat until you've done them all, brush with oil and roll into the panko.
  4. Bake for 20-30 minutes or until crispy. Allow to cool a bit to firm up, if you like it extra crispy pan-fry afterwards! Serves well with a sriracha-mayo mix or some mashed avocado