For the Potato Balls

• 1 pound Russet potatoes, peeled and cut into large cubes
• 1/ 2 small onion, diced
• 1/ 4 cup carrots, peeled and diced
• 1/ 4 cup cashews, toasted and finely chopped
• 1/ 2 teaspoon Kosher salt
• white pepper, to taste
• vegetable oil
• scallions, for garnish
• sesame seeds, for garnish

For the Spicy Ponzu Sauce

• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon maple syrup
• 1/ 2 lemon, juiced
• 1 Thai chili, chopped
• 1/ 2 cup water
• 1 teaspoon cornstarch

For the Potato Balls

Method

• Step 1

  Place potatoes in a pot and add enough cold water to just cover them. Add 1 tablespoon of salt. Bring it to boil and then lower heat to simmer. Cook until potatoes are fork-tender. Drain and mash finely.⁣

• Step 2

  While potatoes are cooking, heat a non-stick pan with 2 teaspoons oil, and sauté onion until soft and translucent, 3-4 minutes. Add in carrots and continue to cook for 1-2 minutes. Transfer to a bowl and set aside.

• Step 3

  Add mashed potatoes to the onion and carrot mixture, then add in toasted cashews, salt and a few shakes of white pepper. Mix well and form into bite-size balls.

• Step 4

  Bake method: Preheat oven to 475°F, then place potato balls on a lined baking sheet. Brush some oil on the balls & bake until golden brown, turning halfway.⁣

• Step 5

  Air fryer method (my favorite way): Preheat air fryer to 390°F for 3 minutes. Brush potato balls with oil, then place them slightly apart in the air fryer and 'bake' for 5-7 minutes with a shake in between.

For the Spicy Ponzu Sauce

Method

• Step 1

  Add all of the sauce ingredients, except the water and cornstarch, into a preheated non-stick pan. In a small bowl, stir together the water and cornstarch. Once the mixture comes to a simmer, whisk in the cornstarch mixture. Let it simmer until the sauce is slightly thickened.

• Step 2

  Toss potato balls with sauce until they are well coated. Garnish with sesame seeds & scallions before serving. ⁣