Begin by placing 4 medium-sized potatoes in a pot and covering them with salted water. Bring the water to a boil over medium-high heat and let the potatoes cook for around 15–20 minutes, or until they are fork-tender.

Once cooked, carefully drain them, then mash until smooth, allowing them to cool slightly while you prepare the next steps.

In a mixing bowl, combine the mashed potatoes with 1 tablespoon of sugar and 3 tablespoons of cornstarch until the mixture is well blended and smooth.

Take approximately 90 grams of the potato mixture and shape it into a ball using your hands. Gently flatten the ball into a disc, then create a small indentation in the center.

Place a generous amount of shredded mozzarella cheese in the middle, wrap the potato around the cheese, and flatten again to form a pancake about 1 cm thick.

Heat a generous amount of cooking oil in a non-stick frying pan over medium heat. Once the oil is shimmering, carefully place the formed pancakes in the pan.

Fry each side for about 3–4 minutes, or until they turn golden brown and crispy.

Once the pancakes are golden and crispy on both sides, transfer them to a plate lined with paper towels to drain any excess oil.

Let them cool slightly before serving warm.