Gordon Ramsay’s Beans & Potato Cakes Recipe

This Gordon Ramsay’s Beans & Potato Cakes Recipe is a crispy and golden recipe, which is made with cannellini beans and white potatoes. It’s the ultimate comfort food recipe, ready in about 50 minutes.

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Gordon Ramsay’s Beans & Potato Cakes Recipe Ingredients

• 4 medium white potatoes, peeled + chopped
• 400g can cannellini beans
• 400g can chopped tomatoes
• 1 medium red onion, diced
• 2 garlic cloves, minced
• ½ tsp chili flakes (or more if you need the kick)
• 30ml cider vinegar
• 5.5g veg stock mix (or ½ cube)
• 5 tbsp plain flour
• 10g chives, chopped
• 40g mature cheddar, grated
• 2 eggs
• Olive oil + butter for frying
• Salt + pepper, to taste

How To Make Gordon Ramsay’s Beans & Potato Cakes

1. Boil the potatoes: Place the chopped potatoes in a pot of salted water. Bring to a boil and cook until they are very soft and easily pierced with a fork. Drain them completely and let them cool.
2. Make the bean sauce: While the potatoes cool, heat a splash of olive oil in a saucepan. Sauté the onion, garlic, and chili flakes until softened. Add the chopped tomatoes, cider vinegar, and vegetable stock mix. Simmer for 10 minutes.
3. Finish the sauce: Add the cannellini beans (with their liquid) to the sauce. Simmer for 5 more minutes. Stir in a knob of butter if desired and season with salt and pepper to taste.
4. Form the potato cakes: Mash the cooled potatoes until smooth. Mix in salt, pepper, a drizzle of olive oil, the flour, and half of the chopped chives. Shape the mixture into firm, round cakes.
5. Fry the cakes and eggs: Heat a mixture of olive oil and butter in a large skillet over medium-high heat. Fry the potato cakes for about 4 minutes per side, until they are deep golden brown and crispy. In a separate pan, fry the eggs to your liking.
6. Serve: Spoon the hot bean sauce into bowls. Top with the crispy potato cakes, a fried egg, a sprinkle of grated cheddar, and the remaining fresh chives.

Recipe Tips

• How do I keep my potato cakes from falling apart? The most important step is to let the boiled potatoes cool completely before you mash and form them. Warm potatoes are too soft and steamy. For extra insurance, you can chill the formed cakes in the refrigerator for 15-20 minutes before frying.
• How do I get the crispiest potato cakes? Use a combination of both butter and olive oil for frying. The oil prevents the butter from burning, while the butter provides a rich flavor and helps achieve a beautiful, golden-brown crust.
• What’s the best way to flip the potato cakes? A thin, flexible spatula (like a fish spatula) is the best tool. It allows you to get completely underneath the cake for a clean, gentle lift, which helps prevent it from breaking.
• When should I add the cheese? Sprinkle the grated cheddar over the potato cakes while they are still hot, right after you’ve plated them. The residual heat will melt the cheese just enough without it turning greasy.

What To Serve With Beans & Potato Cakes

This is a hearty and complete meal on its own. However, it’s also wonderful with:

• A slice of thick, crusty bread for soaking up the sauce
• A simple green salad with a sharp vinaigrette to cut the richness
• A dollop of sour cream or Greek yogurt

How To Store Beans & Potato Cakes

Refrigerate: Store leftover bean sauce and potato cakes in separate airtight containers in the refrigerator for up to 3 days. Reheat: Reheat the bean sauce in a saucepan or the microwave. For the best texture, reheat the potato cakes in a 400°F (200°C) oven or an air fryer for 5-10 minutes until they are crispy again.

Beans & Potato Cakes Nutrition Facts

• Calories: 301 kcal
• Carbohydrates: 55g
• Protein: 15g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 800mg

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

FAQs

Try More Recipes:

• Gordon Ramsay’s Smashed Potatoes Recipe
• Gordon Ramsay’s Scalloped Potatoes Recipe
• Gordon Ramsay Potato Cakes Recipe