Cheese Potato Bread Pockets are a scrumptious, crispy snack that combines the creamy goodness of mashed potatoes with the gooey, melty delight of mozzarella cheese, all wrapped in a crunchy bread coating. This easy-to-make recipe is perfect for a quick snack, appetizer, or even a light meal. The contrast between the crispy exterior and the soft, cheesy filling makes every bite irresistible. Whether you’re making them for a family gathering, a game-day treat, or just to satisfy your cravings, these Cheese Potato Bread Pockets are sure to be a hit. Plus, they are versatile, so you can customize the filling to your taste, making them suitable for kids and adults alike.
Full Recipe:
Cheese Potato Bread Pockets: A Crispy, Cheesy Delight
- Total Time: 35mins
Description
Cheese Potato Bread Pockets are a scrumptious, crispy snack that combines the creamy goodness of mashed potatoes with the gooey, melty delight of mozzarella cheese, all wrapped in a crunchy bread coating. This easy-to-make recipe is perfect for a quick snack, appetizer, or even a light meal. The contrast between the crispy exterior and the soft, cheesy filling makes every bite irresistible. Whether you’re making them for a family gathering, a game-day treat, or just to satisfy your cravings, these Cheese Potato Bread Pockets are sure to be a hit. Plus, they are versatile, so you can customize the filling to your taste, making them suitable for kids and adults alike.
Ingredients
For the Potato Mixture:
- 1 potato (approximately 180 grams)
- 1/4 teaspoon pepper powder (optional)
For the Bread Pockets:
- 8 slices of white bread (crusts removed if desired)
- Mozzarella cheese (quantity as desired)
- 1 egg
- 200 grams of bread crumbs
For Cooking:
- Vegetable oil (for shallow frying)
Instructions
1. Preparing the Potato Mixture:
- Cook the Potato: Start by peeling the potato and cutting it into smaller chunks. Boil the potato pieces in salted water until they are soft and tender, which should take about 10-15 minutes. Check with a fork; if it goes through easily, the potatoes are done.
- Mash the Potato: Drain the cooked potatoes and transfer them to a mixing bowl. Mash them until smooth, ensuring there are no lumps.
- Season the Potato: For a bit of extra flavor, add 1/4 teaspoon of pepper powder to the mashed potato. Mix well to combine. This step is optional and can be skipped if you prefer a milder taste.
2. Assembling the Cheese Potato Bread:
- Prepare the Bread: Take 8 slices of white bread and remove the crusts if you prefer a softer, more even texture. This step is optional but can make the final product more uniform.
- Add the Filling: Place a small amount of the mashed potato mixture (about a tablespoon) in the center of each bread slice. Add a piece of mozzarella cheese on top of the potato. Adjust the cheese quantity to your liking—more cheese means a gooier, meltier center.
- Seal the Bread: Carefully fold the bread over the filling, pressing the edges to seal them together. You can use a little water around the edges to help seal the bread if needed. Make sure the edges are tightly sealed so the cheese doesn’t escape during frying.
3. Coating and Frying:
- Prepare the Egg Wash: In a shallow bowl, beat 1 egg thoroughly. This will help the bread crumbs stick to the bread pockets.
- Prepare the Bread Crumbs: Place 200 grams of bread crumbs in another shallow bowl. You can use store-bought bread crumbs or make your own by pulsing stale bread in a food processor.
- Coat the Bread Pockets: Take each sealed bread piece and dip it into the beaten egg, making sure it’s fully coated. Then, roll it in the bread crumbs until evenly covered. This double coating ensures a crispy, golden crust.
- Heat the Oil: In a large skillet, heat enough vegetable oil over medium heat for shallow frying. Test the oil by dropping a small piece of bread crumb into it; if it sizzles and rises to the surface, the oil is ready.
- Fry the Bread Pockets: Carefully place the coated bread pockets in the hot oil. Fry them until golden brown and crispy on all sides, which should take about 2-3 minutes per side. Use tongs to turn them over gently to avoid breaking the seal.
- Drain Excess Oil: Once fried, remove the bread pockets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
4. Serving:
- Prep Time: 20mins
- Cook Time: 15mins