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4 Serves
106 Mins
Boil the potatoes until tender, then peel and pass them through a potato ricer into a large bowl.
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Vitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
28 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
1403 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
24 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
Mix the riced potatoes with flour and egg to form a smooth dough, then roll it out on a floured surface.
Cut the dough into squares and place a spoonful of plum jam in the center of each square.
Fold the dough over the plum jam to create triangles, sealing the edges firmly with your fingers.
Bring a large pot of salted water to a boil and cook the pockets until they float to the surface.
In a frying pan, melt the butter and toast the breadcrumbs until golden, then toss the cooked pockets in the mixture.
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