Bring a large saucepan of water to the boil and cook the potatoes for 10 minutes until cooked through. Drain well, then return to the pan to steam-dry for 5 minutes. Mash the potatoes until smooth, then stir through the salt and chilli powder. Taste and adjust as needed. When cool enough to handle, take a heaped tablespoon of the mash and flatten in your palm. Place a cube of cheese in the middle, then pat the mash around it to form a small, flat cake. Transfer to a tray lined with baking paper and repeat to make 12 cakes.

Tip the flour and panko breadcrumbs into 2 separate, shallow bowls alongside a bowl with the beaten egg. Dip and turn each potato cake evenly into the flour, then the egg, then the breadcrumbs – this is easiest if you use one hand for the egg and the other for the flour and panko. Place each chop back on the lined tray as you continue. At this stage, you can cook the chop or refrigerate them for a few hours/overnight until needed.

When you’re ready to cook, pour the oil in a large saucepan to no more than half full and heat to 180°C, or until a cube of bread sizzles and turns a pale golden brown within 30 seconds. Lower the heat to medium, then gently lower in 3–5 chop (or however many will comfortably fit in one layer leaving plenty of space) and fry for 2–3 minutes on each side until golden brown and crisp. Use a slotted metal spoon to transfer them to a plate lined with kitchen paper as you go, and continue until they’re all fried. These can be kept warm in a low oven until you’re ready to serve, or reheated in the oven if you’re making them a little in advance.