Cook and mash the potatoes

• Boil the peeled potatoes in salted water until tender.
• Drain and mash until smooth, then let cool slightly.

Make the potato mixture

• Mix the mashed potatoes with the parmesan, cornstarch, salt and pepper.
• Adjust the texture with a little more cornstarch if the mixture is too soft.

Shape and fill the balls

• Take a portion of the potato mixture and flatten it in your hand.
• Place a cheese cube in the centre and close the mixture around it into a ball.

Coat the balls

• Roll each ball in the beaten eggs.
• Then coat evenly in the breadcrumbs.

Fry until golden

• Heat the oil to about 175 °C.
• Fry the balls in batches until deep golden and crispy, then drain on paper towels.