Peel and cut the potato into chunks. Place in a saucepan cover with water.
Bring to the boil and simmer until cooked through. Strain off the water, making sure all the liquid has been drained away, then mash.
Place the potato in a bowl and add the shredded turkey meat, sesame paste, egg yolk chopped spring onion, chilli and parsley.
Mix well then season to taste.
Roll the mix into small balls and place on a tray. Pop them in the fridge to firm up for an hour or so, or into the freezer for 15 minutes.
Next assemble the ingredients to pane or coat the bon bons. Whisk the eggs together in a small bowl.
Measure out the flour into another bowl and the panko crumbs into a separate bowl. Stir the sesame seeds into the crumbs.
When the bon bons feel firmer, they are ready to coat. Roll each one in the flour, then egg, then into the crumbs. Keep one hand dry doing this process to help with the picking up of the bon bons from the flour and the crumbing stages. Use your other hand to put the bons bons into the flour and to retrieve them from the egg mix.
When all the bon bons are coated, return them to the fridge again. They can now be covered and stored for up to 2 days until required.
To cook, either using a small deep fryer or a saucepan, pour in the oil and heat to 170 degrees Celsius. Carefully place each bon bon into the hot oil, making sure you do not overcrowd the pot.
Deep fry until they are golden brown and piping hot. Remove from the oil and drain on paper towels. Sprinkle with a little sea salt and serve with your sauce of choice. These go wonderfully with chilli ketchup or a roasted garlic aioli.