Minted Potato Croquettes

2 lb. potatoes (900g), peeled
2 T olive oil
1 T dried mint, crumbled
0 - black pepper
0 - sesame seeds

Cut the potatoes into even-sized chunks and boil them. Drain and dry off over a low heat, then mash with the 2 tablespoonfuls of oil. Stir in the mint and season with black pepper. Allow to cool slightly, then take rounded tablespoonfuls and shape into croquettes. Roll each croquette in sesame seeds until it is completely covered. Put them on a plate, cover, and chill for 2 hours. Brush the croquettes all over with olive oil and bake them in a preheated oven at 180°C/350°F for 25-30 minutes until golden brown.

From A Vegan Taste of Greece