Gordon Ramsay Potato Cakes Recipe

This Gordon Ramsay Potato Cakes Recipe is a crispy and golden recipe, which is made with leftover mashed potatoes and diced onion. It’s a straightforward recipe, perfect for a side dish, and ready in about 25 minutes.

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Gordon Ramsay Potato Cakes Ingredients

480g cold mashed potatoes
120g all-purpose flour
1 onion, finely diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
120ml vegetable oil (or as needed for frying)

How To Make Gordon Ramsay Potato Cakes

Combine Ingredients: In a large bowl, add the cold mashed potatoes, all-purpose flour, diced onion, egg, salt, and pepper. Mix gently with a fork or spatula until the ingredients are just combined. Be careful not to overmix.
Heat the Pan: Pour enough vegetable oil into a large, heavy-bottomed skillet to cover the bottom. Heat the oil over medium heat until it shimmers.
Form and Fry the Cakes: Spoon mounds of the potato mixture (about 4 inches wide) into the hot oil. Gently flatten them with the back of the spoon. Fry in batches for 4-5 minutes on each side, until they are deep golden brown and crispy.
Drain and Serve: Using a spatula, carefully remove the potato cakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot.

Recipe Tips

How to make perfectly round potato cakes? For uniform, professional-looking cakes, use a cookie scoop to portion the mixture. You can also press the mixture into a metal ring mold directly in the pan for perfectly round shapes.
Why are my potato cakes falling apart? Don’t flip them too soon! Let the potato cakes cook undisturbed for at least 3-4 minutes per side. This allows a stable, golden crust to form, which holds the cake together. Using cold, firm mashed potatoes is also essential.
How to get the crispiest crust? Don’t crowd the pan. Frying in batches ensures the oil temperature stays high, which is the key to a crispy, non-greasy exterior. Make sure the oil is shimmering hot before you add the cakes.
What’s the best tool for flipping? A thin, flexible spatula, like a fish spatula, is ideal. It can slide cleanly under the delicate crust without breaking it, making flipping much easier.

What To Serve With Potato Cakes

These versatile potato cakes are a fantastic side dish. They pair wonderfully with:

A fried or poached egg on top for breakfast
Smoked salmon and a dollop of sour cream or crème fraîche
Crispy bacon or sausage links
As a base for leftover roast beef or pulled pork

How To Store Potato Cakes

Refrigerate: Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
Reheat: For the best texture, reheat them in a lightly oiled skillet over medium heat or in an air fryer at 190°C (375°F) for 3-5 minutes until crispy.

Potato Cakes Nutrition Facts

Calories: 215 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 9g
Sodium: 340mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use leftover mashed potatoes for this recipe?

Yes, absolutely! This recipe is one of the best ways to use them. Cold, firm mashed potatoes work best as they hold their shape better.

Can I add cheese to these potato cakes?

Of course. Add about 60g of grated sharp cheddar, Gruyère, or Parmesan to the mixture for a cheesy, delicious variation.

Can I make these in an air fryer?

Yes. For a lower-oil version, form the patties and spray them lightly with cooking oil. Place them in the air fryer basket in a single layer and cook at 200°C (400°F) for 10-15 minutes, flipping halfway, until golden and crisp.

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