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Boil the potatoes until fork tender. Remove from the water and let cool until room temperature.
Using a potato ricer, mash the potatoes.
Add corn starch, garlic powder, salt, paprika, dill, and parsley. Mix with your hands until combined well.
Ball the potatoes into the size of a small egg. Place a potato ball in your palm and press with your thumb to flatten.
Place a mozzarella cube into the center and cover with the potato until fully sealed. Repeat with all potato balls.
In a shallow bowl, add eggs, salt, and pepper.
In another shallow bowl, add panko, corn flakes, and sesame seeds.
In a third shallow bowl, add flour, salt, and pepper.
One at a time, coat each potato ball in the flour mixture, egg mixture, and then panko/corn flake mixture.
Heat a medium pot of neutral oil to 350F.
Fry each potato ball in batches for about 2-3 minutes until golden brown.
Remove from the oil and place on a paper towel lined plate.
Serve while hot with sauce or as a side.