Mixed all the ingredients together, except for egg, flour and Japanese Panko. Divide them into equal portions and form them into balls. Place the balls on a small baking sheet and cover saran wrap. Refrigerate for at least one hour.

Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil.

When ready to use, roll the potato balls in flour, dip them in beaten egg, and dredge them in Panko. Then, put them in the fryer basket.

Spray some oil onto the potato balls and air fry at 380F (190C) for 6-8 minutes, flip or shake basket once in between. Spray some more oil onto the potato balls and continue to air fry until the surface is crisp and golden brown.