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Ingredients:
- 500 g potatoes, peeled and diced
- 200 g cream cheese
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 1 egg
- Salt and pepper to taste
- Breadcrumbs for turning
- Oil for frying
Preparation:<!--nextpage-->
Step 1: Boil the potatoes
Bring the diced potatoes to the boil in a pan of salted water and cook for about 15-20 minutes until soft. Drain and allow to steam off.
Step 2: Prepare the filling
In a bowl, mash the boiled potatoes with a fork or potato masher. Add the cream cheese, chopped onion, garlic, egg, salt and pepper and mix well until a homogeneous mass is formed.
Step 3: Form the potato pockets
Take small portions from the potato mixture and form them into flat discs. Place a tablespoon of the filling in the center of each slice and press the edges together well to seal the pockets.
Step 4: Breading and freezing
Dough the filled potato pockets in breadcrumbs until evenly coated. Place the pockets on a baking sheet and place in the freezer for about 30 minutes to firm up.
Step 5: Frying
Heat the oil in a deep pan. Fry the frozen potato pockets in batches until golden brown, about 3-4 minutes per side. Drain on kitchen paper
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