Begin by peeling (or not) your potatoes and cutting them into quarters. Place them in a large pot of salted water, bringing it to a boil. Cook for about 15-20 minutes, or until you can easily pierce them with a fork. Once tender, drain the water and let the potatoes cool slightly before mashing them until smooth.

Transfer the mashed potatoes into a mixing bowl and add the sugar, cornstarch, and a pinch of salt. Use a spatula or your hands to combine the ingredients well until the mixture is smooth and cohesive.

Take approximately 90g of the potato mixture and flatten it slightly in your palm. Place a generous amount of shredded mozzarella cheese in the center, then carefully fold the edges over the cheese, shaping it into a pancake about 1cm thick.

Heat a generous amount of cooking oil in a non-stick pan over medium heat. Once the oil is shimmering, carefully place the formed pancakes into the pan. Fry them for about 3 minutes on each side, or until golden brown and crispy.

Once the pancakes are golden brown, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil. Allow them to cool for a couple of minutes before serving.