Bring small pot of water to boil. Add whole potato and cook for 20-30 minutes or until easily pierced with a fork.

Let cook and peel potato

Saute the onion and garlic in small pan with olive oil for 2-3 minutes. Let cool.

Grate potato into a bowl.

Mix in the egg, onion, garlic, rosemary, oregano, salt, pepper, chili powder and red pepper flakes.

Place mixture in refrigerator for up to an hour before frying.

In separate bowl mix flour and water to create a "slurry"

In another bowl add the seasoned breadcrumbs

Add corn oil to pan on medium low heat

Form the mixture into balls. One by one coat each ball in the slurry mixture and then into the breadcrumbs. Repeat this twice for each ball.

Slowly add the breaded balls into the oil for 2-3 minutes or until golden brown.

Place a toothpick in each one

Serve with a mustard sauce, ketchup or even a yogurt sauce.