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Mash and season: Once cooked, drain the potato and mash it until smooth. Add pepper powder for a hint of spice, adjusting to taste. Set aside to cool.
Step 2: Prepare the Bread Slices
Flatten the bread: Take each slice of bread and gently flatten it with a rolling pin. This makes it easier to shape and seal the bread pockets.
Place filling on bread: Spoon a small amount of the potato mixture onto the center of each bread slice. Add a small piece or sprinkle of mozzarella cheese on top of the potato mixture.
Step 3: Shape the Bread Pockets
Fold and seal: Carefully fold each bread slice over the filling to form a triangle or rectangle. Press the edges firmly to seal, using a little water along the edges if needed to ensure the bread sticks together and keeps the filling inside.
Prepare the coating: Place the beaten egg in one bowl and the bread crumbs in another.
Step 4: Bread the Pockets
Dip in egg: Take each filled pocket and dip it into the beaten egg, making sure it’s evenly coated.
Coat with bread crumbs: Roll the egg-coated pocket in the bread crumbs, covering all sides evenly. This coating will create a crispy texture when fried.
Step 5: Fry the Bread Pockets
Heat the oil: In a frying pan, heat enough vegetable oil to cover half of each bread pocket for shallow frying. Heat the oil over medium heat.
Fry until golden: Gently place the bread pockets in the hot oil. Fry each side for 2-3 minutes or until golden brown and crispy, turning once to ensure even cooking.
Drain excess oil: Remove the pockets from the pan and place them on a paper towel-lined plate to drain any excess oil.
Step 6: Serve
Serve hot: These bread pockets are best served hot while the cheese is still gooey. They pair well with ketchup, marinara sauce, or your favorite dipping sauce.
Nutrition Facts (approximate per pocket)
Calories: 160
Protein: 6g
Fat: 8g
Carbohydrates: 18g
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