Prepare the potatoes: Peel and boil the potatoes until tender. Mash them into a smooth puree.

Sauté the vegetables: Chop the onion, carrot, and cabbage into small pieces. Sauté them in a pan with some oil until softened. Season with salt and pepper.

Make the dough: In a large bowl, combine the mashed potatoes, egg, tomato paste, garlic, 1 cup flour, baking powder, salt, and pepper. Mix well until a dough forms.

Form the pockets: Divide the dough into 6 equal parts. Roll each part into a circle about 1/4 inch thick.

Fill the pockets: Place a spoonful of the vegetable mixture in the center of each dough circle. Fold the dough over the filling and pinch the edges together to seal.

Cook the pockets: Heat oil in a frying pan over medium heat. Fry the pockets until golden brown and crispy on both sides.

Serve: Serve hot with your favorite dipping sauce or on its own.