Begin by peeling your potatoes and cutting them into chunks. Place them in salted water and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes. Drain and mash until smooth.

In a large bowl, combine the mashed potatoes with sugar and cornstarch. Mix until evenly incorporated. The mixture should be slightly sticky.

Take a portion of the potato mixture, about 90g, flatten it into a disc, place cheese in the center, and fold edges to encase the cheese.

Heat oil in a non-stick pan over medium heat. Fry pancakes for about 3 minutes on each side until golden brown.

Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce.