Begin by boiling peeled potato chunks in a large pot of salted water over medium-high heat. Cook for about 15-20 minutes or until the potatoes are fork-tender and easily mashable. Drain the potatoes well, allowing any excess moisture to escape. Transfer the hot potatoes to a large bowl and mash them until smooth and lump-free.

In the same bowl with the mashed potatoes, add a sprinkle of salt, sugar, and cornstarch. Mix everything together until you achieve a homogenous and smooth mixture.

Using your hands, take about 90g of the potato mixture and flatten it in your palm. Place a generous amount of mozzarella cheese in the center and wrap the potato mixture around the cheese, shaping it into a ball. Gently flatten the ball into a pancake about 1cm thick.

Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Once the oil shimmers, carefully place the shaped pancakes in the pan, ensuring not to overcrowd them. Fry for about 3-4 minutes on each side until they develop a golden-brown and crispy exterior.

Once the pancakes are perfectly golden on both sides, transfer them to a plate lined with paper towels to absorb any excess oil. Allow the pancakes to cool slightly before serving them warm.