Remove the skin of the boiled potatoes and mash them until smooth.

Add rice flour, garlic powder, chilli flakes, salt, black pepper and mixed Italian herbs. Mix well and make large sized smooth balls.

Divide the mixture into 19-20 small equal sized balls. Flatten a ball, stuff 2 teaspoons of shredded mozzarella in the center and bring the ball together.

In a bowl take cornflour and water to make a slurry paste, take panko breadcrumbs in another bowl.

Dip the balls in the slurry paste and then roll them in the breadcrumbs.

Preheat the air fryer for 5 minutes at 350ºF/180ºC. Brush the basket with a little oil and put the stuffed balls in it. Brush some oil on the top. 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 tomato ketchup or your favorite dip!