Serves 8
Directions
- 1Dice and cook 1 medium diced onion in a pan with cooking spray.
- 2Add 500g lean ground beef to the pan.
- 3Season the beef with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp mixed herbs.
- 4Cook the beef until browned and set aside.
- 5Boil 900g peeled potatoes in salted water until soft.
- 6Mash the boiled potatoes.
- 7Transfer the mashed potatoes to a bowl.
- 8Add 1 cup plain flour and 1 egg to the mashed potatoes.
- 9Mix the ingredients well to form a dough.
- 10Divide the potato dough into 8 equal pieces.
- 11Grease your hands with cooking spray.
- 12Take one piece of dough, flatten it, and add a portion of the beef filling and 20g low-fat grated cheese.
- 13Close the dough around the filling to form a pocket and flatten it.
- 14Cook each pocket in a pan with cooking spray on medium-low heat, covered with a lid for 1-2 minutes on each side until golden brown.
- 15Serve the high protein cheesy beef potato pockets.
Ingredients
- 500 g lean ground beef
- 1 medium diced white onion
- 10 g diced chili
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mixed herbs
- Cooking spray
- 900 g peeled potatoes
- 1 cup plain flour
- 1 egg
- 20 g low fat grated cheese
Equipment
panwooden spoonknifepotato masherbowlsievechopping board
Tips
- let the potatoes fully cool before making the dough
- lightly grease your hands to help with handling
- To reheat from the fridge, unwrap from the foil and airfry for for 8-10 minutes at 220°C to get them crispy again.
- to reheat from the freezer unwrap from the foil, airfry at 220 for 13-15 minutes to get crispy..
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