Boil the peeled, chopped potatoes in salted water for 12–15 minutes, or until tender. Drain thoroughly, let the steam escape and mash. Mix in the salt, pepper and 2 tablespoons cornstarch. Cool until comfortable to handle; add up to 1 extra tablespoon cornstarch only if needed to make a shapeable dough.

Sauté the mushrooms in a little oil for 4–5 minutes. Add the spinach, filling seasonings and a little more cooking time until the spinach wilts and excess moisture evaporates. Cool slightly.

Divide the potato mixture into 4–6 portions. Flatten each portion in your hand, add a little mushroom-spinach filling and mozzarella, then close the potato mixture around it and gently flatten into a pancake.

Heat 2–3 tablespoons oil in a pan over medium heat. Fry the pancakes in batches for about 2–3 minutes per side, until golden and hot through. Turn gently and serve warm.