Potato Balls in Spicy Ponzu Sauce
Ingredients
- 1 lb potatoes, skin removed and 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
Ponzu sauce
- 3 tablespoons soy sauce or tamari
- 3 tablespoons mirin
- 3 teaspoons maple syrup
- juice of 1/2 lemon
- zest of 1/2 lemon
- 1 chopped Thai chili
- 1/2 cup kombu dashi or water
- 1 teaspoon cornstarch
Preparation
In a heated non-stick pan with 2 teaspoons oil, sauté onion until soft and translucent. Add carrots and continue to cook for 1-2 minutes. Transfer to a bowl and set aside.
Place potatoes in a pot and add enough water to cover. Bring to a boil, then lower heat to simmer. Cook until potatoes are fork-tender. Drain and mash until fine.
Add mashed potatoes to the onion and carrot mixture, then add toasted cashews, salt, and a few shakes of white pepper. Mix well and form into bite-size balls.
Baking method
Preheat oven to 475°F. Place potato balls on a lined baking sheet. Brush with oil and bake until golden brown, turning halfway.
Air fryer method
Preheat air fryer to 390°F for 3 minutes. Brush potato balls with oil, then place them slightly apart in the air fryer and cook for 5-7 minutes, shaking in between.
Sauce and serving
Add ponzu sauce ingredients to a preheated non-stick pan and let simmer until slightly thickened. Toss potato balls with the sauce until well coated. Garnish with sesame seeds and scallions before serving.
Notes
This recipe yields 2-3 servings and is perfect served with rice. It can be baked or air fried for different textures.
