Peel and chop the potatoes. Boil in salted water for 25 minutes.
Drain the potatoes and allow the steam to evaporate.
Squeeze them through the potato ricer and mix immediately with the butter, 2-3 egg yolks, the flour, salt, pepper and nutmeg.
Peel the garlic and crush into a bowl.
Wash the coriander, shake dry and finely chop the leaves. Mix into the garlic with the orange zest.
Add the mixture to the potatoes and mix everything quickly into a dough the holds together well. If the dough is too wet or too dry, add some egg yolk or flour as needed.
Shape the mixture into short thick croquettes.
Place the sesame seeds in a deep plate and roll the croquettes in it to coat.
Fry the croquettes in a pan with hot clarified butter until golden all over. Drain on kitchen paper and serve with a tomato dip.