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1
Peel and shred the potato, along with the [optional] carrot, and the half onion - preferably using an electric food processor that comes with a shredder disk. Takes 5 minutes that way! Transfer shredded vegetables to a large bowl.
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2
In a small bowl, mix the egg with your favorite spices (I recommend salt and pepper, chili, curry, and cayenne or red pepper flakes). Add the garlic.
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3
Carefully add the egg mixture to the shredded vegetables.
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4
Mix carefully together using a fork.
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5
Add coarse crumbs until the mixture comes nicely together, and forms easily into balls. The balls won't be perfectly round..
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6
Heat the oven to 400 degrees. (I had to turn it down from 400 to just over 375, but you may not need to).
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7
Dip each formed potato ball into the sesame seeds (which I optionally mixed in with some more breadcrumbs) and place neatly in rows on a greased oven sheet.
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8
Sprinkle the sea salt generously over the balls. Bake in the oven for 35-40 minutes.
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9
Let stand for 10 minutes before serving with the sauce of your choice (I simply mixed sour cream with mayonnaise and mustard, and added some spices (curry and ginger) along with half a crushed habanero pepper for added heat).
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10
Serve and enjoy.
