Potato Balls in Spicy Ponzu Sauce
Ingredients
- 1lb potatoes, skin removed & cubed
- ~ 1/2 small onion, diced
- ~ 1/4 cup finely chopped carrots
- ~ 1/4 cup toasted cashews, finely chopped
- ~ 1/2 teaspoon salt
- ~ oil for cooking, white pepper
Preparation
Ponzu sauce: Mix 3 tablespoons soy sauce/tamari, 3 tablespoons mirin, 3 teaspoons maple syrup, juice of 1/2 lemon, zest of 1/2 lemon, 1 chopped Thai chili with 1/2 cup kombu dashi or water & 1 teaspoon of cornstarch until well combined
In a heated non-stick pan with 2 teaspoons oil, sauté onion until soft & translucent. Add in carrots & continue to cook for 1-2 mins. Transfer to a bowl & set aside.
Place potatoes in a pot & add enough water to cover it. Bring it to boil & then lower heat to simmer. Cook until potatoes are fork-tender. Drain & mash until fine.
Add mashed potatoes to the onion & carrot mixture, then add in toasted cashews, salt & a few shakes of white pepper. Mix well & form into bite-size balls.
Bake method: Preheat oven to 475F, then place potato balls on a lined baking sheet. Brush some oil on the balls & bake until golden brown, turning halfway.
Air fryer method (my favorite way): Preheat air fryer to 390F for 3 mins. Brush potato balls with oil, then place them slightly apart in the air fryer & 'bake' for 5-7 mins with a shake in between.
To make the sauce, add sauce ingredients to a preheated non-stick pan & let simmer until sauce is slightly thickened. Toss potato balls with sauce until they are well coated. Garnish with sesame seeds & scallions before serving.