Begin by peeling 500g of potatoes, then cut them into evenly sized chunks. Place them in a pot of water, generously salted, and bring to a boil over medium-high heat. Allow the potatoes to cook for about 15 minutes or until fork-tender. Once cooked, drain them in a colander and mash them until smooth.

In a mixing bowl, combine the mashed potatoes with a tablespoon of sugar and a quarter cup of cornstarch. Mix these ingredients thoroughly until you achieve a cohesive dough-like consistency.

Take a 90g portion of the potato mixture and roll it into a ball, then flatten it gently into a disc. Place shredded mozzarella in the center and fold the potato mixture around it, sealing the cheese inside.

In a frying pan, heat a layer of cooking oil over medium heat. Carefully place each pancake into the pan, cooking for about 3 minutes on each side or until golden brown and crispy.