Potato pockets filled with Sauerkraut

Ingredients for 4 servings

For the Potato roll dough

  • 1 kg of potatoes, mealy – 500 g peel
  • 40 g red onion – finely chop
  • 50 g of organic corn starch
  • 50 g of spelt breadcrumbs 50 g for Breading
  • 8 TBSP peanut oil
  • 2 Pinches Of Nutmeg

For the filling

  • 100 g smoked tofu into 5 mm cubes
  • 150 g of Sauerkraut, crude, self – made, squeeze
  • 40 g red onion – finely chop
  • 25 g Almond butter – 5 TBSP water mix
  • 2 TABLESPOONS peanut oil
  • 1 TBSP Tamari (or soy sauce)
  • 1 EL noble yeast flakes
  • ½ TSP cumin, ground
  • Crystal salt
  • Pepper from the mill


Preparation time 30 minutes cooking/baking time approx 40 minutes

As the first half of the potatoes with peel in a saucepan with salted water to start and about 20 Min. cook until soft. Then drain and ausdämpfen.

In the meantime, prepare the filling. To this end, 2 TABLESPOONS of peanut oil in a frying pan and fry the Tofu in about 2 Min. fry until Golden brown. Then the onion and cumin and fry briefly.

The Sauerkraut in the pan, mix well, and with Tamari, salt and pepper. On a medium heat for a further 5 Min. fry, Almond butter and yeast mix in the flakes, and 1 Min. simmer. The filling to taste, remove from the heat and leave to cool.

After the boiled potatoes are dampen, peel in a bowl and mash.

The raw potatoes and coarsely grate as well, using a sieve squeeze out the juice and in to the bowl the cooked potatoes. Onion, corn starch, 50 g breadcrumbs, nutmeg, salt and pepper and knead with wet hands to evenly mix.

4 TABLESPOONS peanut oil in a separate pan, slowly heat it, while a kitchen paper lined plate, and a plate with the remaining 50 g of breadcrumbs.

The potato mass in 4 portions, with the hands first around forms, and then press flat. In each case a quarter of the filling on top and then fold together. The Opening with the fingers closed.

Subsequently, the bags in the breadcrumbs. 2 pockets in the pan and cook at medium heat from both sides, 3 Min. fry until Golden brown. Remove from the pan and Drain on kitchen paper.

The rest of the peanut oil and heat it and the process with the other two bags, repeat.

To fit the filled potato pockets with our fry sauce is quite excellent.

Nutritional values per Serving

  • Calories: 551 kcal
  • Carbohydrates: 65 g
  • Protein: 3 g
  • Fat: 51 g