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]
- 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
Preheat the oven at 350ºF. Line a baking tray with parchment paper.
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.
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.
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