Boil and mash the potatoes

• Boil the potatoes in generously salted water until fork tender.
• Drain well and mash until completely smooth.

Mix the potato filling

• Add the salt, chicken bouillon, onion powder, garlic powder, smoked paprika, eggs, shredded mozzarella and Parmesan.
• Mix until fully combined.

Chill the mixture

• Refrigerate the mixture to firm up.

Shape the balls

• Scoop out portions of the potato mixture and flatten slightly in your hand.
• Place a cube of mozzarella in the centre, then seal and roll into a smooth ball.

Freeze until firm

• Freeze the balls until firm.

Coat the balls

• Coat each potato ball in flour.
• Dip into the beaten eggs.
• Coat well with the crushed cornflakes.

Deep-fry

• Heat the oil to 180°C.
• Deep-fry the balls until golden brown, crispy and the cheese is melted.

Make the spicy mayo

• Whisk together the mayonnaise, sriracha, smoked paprika, garlic powder, onion powder and dried parsley until smooth.

Serve

• Serve immediately while hot with the spicy mayo.