Ingredients :

• The potatoes — Choose starchy varieties—Bintje, Agria, or Monalisa. They produce a mash that holds up well when you shape the cakes, without falling apart during cooking. Avoid waxy varieties like Charlotte, which are too sticky and moist.
• The ground beef — At least 15% fat. Beef that is too lean dries out during cooking and the filling becomes grainy. You want the meat to stay juicy inside the cake, not sandy.
• Cheddar and Mozzarella — Cheddar brings flavor and depth, while mozzarella provides the stringy melt. Mix the two in equal parts and you get exactly the texture we’re looking for—neither too liquid nor too compact.
• Paprika and Italian seasoning — These two spices are what make people ask for seconds. Paprika brings a mild heat and brick color, while Italian herbs offer a subtle aromatic touch. No chili if you’re cooking for kids, but a real pinch if you want character.