Begin by filling a large pot with salted water and bringing it to a boil. Peel and cut potatoes into chunks, then cook until tender, about 15-20 minutes. Drain and mash until smooth.

In a mixing bowl, combine the mashed potatoes with sugar and cornstarch. Mix thoroughly until sticky.

Take approximately 90g of the potato mixture and flatten it. Place a piece of mozzarella in the center, fold the edges over, and shape into a pancake about 1 cm thick.

Heat oil in a skillet over medium heat. Fry each pancake for about 3 minutes on each side, until golden brown and crisp.

Transfer cooked pancakes to a paper towel-lined plate to drain excess oil and cool slightly before serving.