Cheesy ragu and potato pockets
Empty the fridge and keep the family happy
Serves
8
Prep Time
20 mins
Cook Time
10 mins
We raided our fridge and come up with these tasty little pockets as an easy way to make the most our leftovers across the week: featuring a sad bit of spinach, a pile of leftover mash and a wee bit of last night’s Bolognese (we love
If you haven’t got mashed potato, grab whatever leftover starchy vegetables you’ve got and mash them up. We love a pumpkin kumara combo too – you might need to adjust the flour quantity to accommodate this though.
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ShareIngredients
3 cups mashed potato
½ cup spinach
chopped finely½ cup plain flour
1 egg
lightly beatensalt and freshly ground black pepper
1 cup Leftover bolognese ragu
½ cup grated tasty cheddar cheese
¼ cup olive oil
Method
Combine mashed potato, spinach leaves, flour and egg in a large bowl, season with salt and pepper and mix until well combined.
Divide dough into 16 portions, then lightly flour a work surface.
Press 1 portion out into a round, about 5mm thick, then place on the work surface.
Place a heaped tablespoonful of mince mixture in the centre, then some of the cheese.
Press another portion out, then lay on top of the filled dough, pinching around the edges to seal.
Place on a floured tray and repeat with remaining ingredients.
Heat oil in a large frying pan on medium heat. Cook patties in batches for 3-4 minutes each side, until golden brown
Or cook in the air fryer at 200 degrees, 4 minutes each side. Serve potato cakes with a side salad if you like.
Nutrition Information per Serving (141g)
This nutrition analysis is based on 8 serves.
