Stuffed Potato Pockets

ingredientsfor 8 servings

For the dough:

  • 1 kg potatoes, peeled and cut into small pieces
  • 80 grams of rice flour
  • 40 grams of cornstarch/cornstarch
  • 1 ⁄ 3 teaspoons nutmeg (a little more or less to taste)
  • 1 ⁄ 4 teaspoons salt (more or less to taste)
  • pepper to taste

For the filling:

  • 2 tablespoons olive oil
  • 250 grams cooked kidney beans, rinsed
  • 1 ⁄ 2 zucchini, diced
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, finely chopped
  • 3 ⁄ 4 teaspoons salt
  • pepper to taste
  • 1 teaspoon Italian herbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ⁄ 2 teaspoons ground cumin
  • 1 ü 4 Teelöffel Chiliflocken

For the cheesy turmeric sauce (optional):

  • 90 milliliters coconut milk
  • 1 ⁄ 2 tablespoons nutritional yeast
  • 1 level tablespoon of cornstarch/potato starch or tapioca flour/starch
  • 1 ⁄ 4 teaspoons salt
  • 1 ⁄ 4 teaspoons onion powder
  • 1 ⁄ 5 teaspoons garlic powder
  • 1 pinch smoked paprika powder
  • 1 ⁄ 3 teaspoons turmeric powder


Dough: 1. Boil peeled potatoes in salted water for about 20 minutes. Then drain the potato water and season the potatoes with salt, pepper and nutmeg and mash with a potato masher until mashed. (Please do not use a food processor or a food processor, otherwise the mashed potatoes will be sticky). 2. Let the mashed potatoes cool. Then add the flour and cornstarch and mix well.

Prepare Sauce (Optional): 1. Place all ingredients in a saucepan and bring the mixture to a boil with a whisk, stirring constantly. Simmer over low-medium heat until the sauce is stringy, about a minute. If the sauce is too thick, simply add more plant-based milk.

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Filling: 1. Heat oil in a pan over medium heat, add onion and sauté for about 3-4 minutes. Add the garlic cloves and sauté for another minute. Add the beans, diced peppers and zucchini and sauté for a few minutes, season with salt, pepper and the spices. 2. Preheat the oven to 225 degrees, cover the baking tray with baking paper and brush with a little oil. 3. Now form about 8 large balls from the dough (each about 120 g), make a well in the middle and about 1 1 ⁄ 2Add tablespoons of the filling (add cheesy turmeric sauce if necessary). Close the balls carefully and flatten them a bit so they look like thick pancakes. 4. Place the cakes on the baking sheet, brush the top with a little oil and bake for about 23 minutes. Alternatively, the cakes can be fried on both sides until golden brown. 1. Note: Fresh mushrooms can also be used instead of beans. Then wash and cut them into slices. 2. Instead of rice flour, wheat flour or spelled flour should also work. Then use a little less flour.

Nutritional values ​​per serving

Calories: 226Protein: 7.5 gFat: 3.2 gCarbohydrates: 40.6 gFiber: 6.0 g

health is delicious

Integrating healthy foods into your diet is often easier than you think. Combinations of healthy and nutritious foods enliven everyday life, provide more energy and pleasure when eating. Because food should not only be healthy, but taste good, give you strength and make you happy.

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