Vegan Potato Cheese Pockets
Ingredients
- 1 cup mashed potatoes
- 1 heaped tablespoon cornstarch
- 3 tablespoons vegan mayo
- 2-4 tablespoons flour (GF if needed)
- 1/2 teaspoon salt
- 1/2 teaspoon mustard
- 1 tablespoon vegan butter or oil
- 1/4 cup shredded vegan cheese
- Breadcrumbs or Panko (GF if needed)
Spices
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon oregano powder (optional)
Preparation
Preheat the oven to 180°C/350°F.
Whisk the potato mash along with all the ingredients except the last two.
Slowly add flour until the batter is firm enough to roll yet not too dry.
Roll into 8 even balls, create a well in the middle by pressing into the ball with your thumb.
Fill with cheese and cover by folding the edges.
Roll into a ball again and repeat for the remaining balls, brush with olive oil, and roll into panko.
Bake for 20-30 minutes or until crispy.
Allow to cool for a few minutes to firm up.
Eat warm; if desired, pan fry afterwards for extra crispiness.
