Begin by bringing a large pot of salted water to a boil. Carefully add the peeled potato chunks and cook until fork-tender, about 15-20 minutes. Drain and transfer to a mixing bowl. Mash until smooth.

In the bowl with your mashed potatoes, add the sugar and cornstarch. Mix thoroughly until well combined and form a cohesive dough-like mixture.

Taking about 90 grams of the potato mixture, flatten it into a disc shape. Place a piece of mozzarella cheese in the center and fold edges to seal. Flatten gently to about 1 cm thick.

Heat cooking oil in a non-stick frying pan over medium heat. Once hot, fry formed pancakes for about 3-4 minutes on each side until golden brown and crispy.

Remove pancakes with a slotted spatula and place on paper towels to absorb excess oil. Serve warm with dipping sauce or alongside a salad.