Cooking potatoes in Instant pot.Turn on the Instant pot. Put your peeled potatoes in the Instant Pot, pour enough water to cover them completely and add salt. Choose "Pressure Cooker" and set time for 10 minutes. When finished cooking, press "Cancel" button and allow natural pressure release. Drain potatoes and mash.

Cooking on the stove. Place potatoes in a medium saucepan, add water to cover.Bring to a boil, then reduce the heat to medium and simmer until tender. Drain and mash.

Meanwhile heat vegetable oil in a skillet/pan, add the chopped onion and saute until translucent, then add in the carrot and cook another 2 minutes. Keep aside.

Preheat your oven to 475 F /245 C.

Add the toasted cashew and sauted carrot with onion to the mashed potatoes. Adjust salt and season with pepper.Mix well. Form bite-sized balls. Transfer to a iron skillet/ baking tray. Brush with some oil and bake until golden brown , about 10 minutes. Remove from the oven.

To make the sauce mix all the sauce ingredients (soy sauce, rice vinegar, honey, lemon juice, orange juice, lemon zest, cornstarch, water and green chili).

Pour the sauce over the baked potatoes, put the skillet in the oven and bake until sauce thickens a little bit, about 2- 3 minutes. Remove from the oven

Serve immediately .