Place two bread slices on top of each other. Without separating them, flatten the stacked slices using a rolling pin.

Place a serving bowl over the flattened bread and cut out a neat round shape. Keep the two slices together.

Dip the stacked bread rounds into the cornflour slurry, ensuring they are evenly coated. Then coat them generously with panko breadcrumbs.

Heat oil in a deep pan and fry the coated bread rounds until crisp and golden brown. Repeat with the remaining bread slices and set aside.

In a deep bowl, combine the chopped capsicum, red bell pepper, cottage cheese, black pepper, salt, tomato ketchup, processed cheese, red chili flakes, and oregano. Mix until everything is well combined.

Using kitchen scissors, carefully cut each fried bread round in half. Gently open each half through the middle to reveal a pocket-like parcel.

Stuff each bread parcel generously with the prepared cottage cheese and veggie filling. Serve immediately while hot and crispy.