Golden Potato Herb Pockets with Creamy Mushroom Filling

In a pan, melt butter and sauté the onion until translucent.

Add chopped mushrooms and cook until tender.

Stir in flour and cook for 1 minute.

Slowly pour in the cream, stirring constantly to avoid lumps.

Season with Italian herbs, salt, and pepper. Simmer until thickened, then let cool.

Make the Potato Mixture:

Mash the boiled potatoes in a large bowl.

Add grated carrot, onion, garlic, chopped herbs, egg, and mozzarella.

Season with salt, pepper, and dried garlic. Mix thoroughly.

Add breadcrumbs to help bind the mixture if too wet.

Form the Pockets:

With wet hands, take a handful of the potato mixture and flatten into a patty.

Spoon some mushroom filling into the center and fold the edges over to seal into a pocket.

Repeat with remaining mixture and filling.

Cook:

Heat a skillet with a little oil or butter over medium heat.

Fry the potato pockets until golden and crispy on both sides.

Serving and Storage Tips:

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