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