Cheesy Potato Cakes

Ingredients

1 large russet potato (400g)

Salt for boiling water

1 tbsp sugar (or garlic powder) (9g)

¼ cup cornstarch (34g)

Mozzarella cheese (10g each)

Oil

Directions

Peel and dice your potatoes.

Boil in salted water until it can easily be pierced with a fork.

Transfer to a bowl and mix well, then stir in the sugar (or garlic powder!) and cornstarch.

Separate the mixture into fifths and roll into a ball.

Flatten it and add a handful of cheese, then close it up and shape into a disc.

Shallow fry for about 5 minutes on each side until golden brown.