Remove the skin of the boiled potatoes and mash them until smooth.
Add rice flour, garlic powder, chili flakes, salt, pepper and Italian seasoning. Mix together until smooth and form into a ball to see how the mixture feels, you don’t want the balls to be too dry or too wet.
Roll out 20 balls in total using your hands.
Flatten a ball between two hands and stuff 2 teaspoons of shredded mozzarella in the center and fold it over to form a ball again.
In a bowl pour cornflour and water to make a slurry paste. In another bowl add the cup of panko bread crumbs.
Dip the balls in the slurry paste and then roll them in the bread crumbs, ensuring they’re coating with the Panko.
Preheat the air fryer for 5 minutes at 350 degrees F / 180 degrees C.
Brush the basket with little oil and gently add the potato cheese balls. You don’t want to crowd the basket so you may have to do this in a couple batches.
Brush a little oil over top of each ball. Cook for 7 minutes on one side then turn and cook for another 5-6 minutes or until golden brown. Repeat with the rest of the balls.
Serve hot with marinara.
Notes
You can store the potato cheese balls in an airtight container for 3 days in the refrigerator or for around 3 months in the freeze
