Cheese Potato Bread Pockets: A Crispy, Cheesy Delight

Prepare the Egg Wash: In a shallow bowl, beat 1 egg thoroughly. This will help the bread crumbs stick to the bread pockets.
Prepare the Bread Crumbs: Place 200 grams of bread crumbs in another shallow bowl. You can use store-bought bread crumbs or make your own by pulsing stale bread in a food processor.
Coat the Bread Pockets: Take each sealed bread piece and dip it into the beaten egg, making sure it’s fully coated. Then, roll it in the bread crumbs until evenly covered. This double coating ensures a crispy, golden crust.
Heat the Oil: In a large skillet, heat enough vegetable oil over medium heat for shallow frying. Test the oil by dropping a small piece of bread crumb into it; if it sizzles and rises to the surface, the oil is ready.
Fry the Bread Pockets: Carefully place the coated bread pockets in the hot oil. Fry them until golden brown and crispy on all sides, which should take about 2-3 minutes per side. Use tongs to turn them over gently to avoid breaking the seal.
Drain Excess Oil: Once fried, remove the bread pockets from the skillet and place them on a plate lined with paper towels to drain any excess oil.