Gordon Ramsay Beans and Potato Cakes recipe is a brilliant budget-friendly twist on a classic comfort meal. Inspired by his travels and cost-conscious cooking challenges, Gordon elevates the humble can of baked beans and leftover mashed potatoes into a crispy, flavorful, and satisfying dish. It combines the creaminess of potato cakes, spiked with spring onions and mustard, with a rich, smoky, and spicy bean stew. It is perfect for a hearty breakfast, a quick lunch, or a simple weeknight dinner that the whole family will love.
Try More Recipes:
- Gordon Ramsay’s Pear and Saffron Chutney
- Gordon Ramsay’s Overnight Oats
- Gordon Ramsay Bread And Butter Pudding Recipe
Why You Will Love Beans and Potato Cakes Recipe:
- Leftover Hero: It is the absolute best way to use up leftover mashed potatoes, turning them into crispy, golden cakes.
- Budget Friendly: The ingredients—potatoes, canned beans, onions, and spices—are pantry staples that cost very little.
- Texture Contrast: The potato cakes are crispy on the outside and fluffy on the inside, providing the perfect vessel for the saucy, soft beans.
- Flavor Boost: Gordon doesn’t just heat up beans; he transforms them with garlic, chili, Worcestershire sauce, and spices for a deep, smoky flavor.
- Quick & Easy: The whole meal comes together in under 20 minutes if you have pre-cooked potatoes.
Gordon Ramsay Beans and Potato Cakes Ingredients
The Potato Cakes
- 500g cooked potatoes (mashed or crushed leftovers)
- 3 spring onions (scallions), finely sliced
- 1 tsp mustard (Dijon or English)
- 1 egg, beaten (to bind)
- 50g all-purpose flour (for dusting)
- Salt and freshly ground black pepper
- Olive oil (for frying)
The Spicy Beans
- 1 can (400g) baked beans (standard tomato sauce)
- 1 red onion, peeled and finely diced
- 1 clove garlic, peeled and crushed
- 1 red chili, deseeded and finely chopped (adjust to heat preference)
- 1 tsp cumin seeds (optional, for earthiness)
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup (optional, for sweetness)
- Small bunch fresh coriander or parsley, chopped
How To Make Gordon Ramsay Beans and Potato Cakes
- Prep the Potato Mix: Place the cooked mashed potatoes in a large bowl. Add the sliced spring onions, beaten egg, mustard, salt, and pepper. Mix well until combined. The mixture should be firm enough to shape.
- Shape the Cakes: Dust your hands and a clean surface with flour. Divide the potato mixture into 4 to 6 equal portions. Roll them into balls and then gently flatten them into patties (cakes) about 1-2 cm thick. Dust the outside lightly with flour to prevent sticking.
- Fry the Cakes: Heat a generous glug of olive oil in a large non-stick frying pan over medium heat. Carefully place the potato cakes in the pan. Fry for 3 to 4 minutes on each side until they are golden brown and crispy. Remove from the pan and keep warm (you can place them in a low oven).
- Sauté Aromatics: In a separate saucepan (or the same frying pan if you wipe it out), heat a little oil. Add the diced red onion and chopped chili. Cook for 5 minutes until the onion is soft and sweet. Add the crushed garlic and cumin seeds (if using) and cook for another minute.
- Cook the Beans: Pour the can of baked beans into the pan with the onions. Stir in the Worcestershire sauce and ketchup.
- Simmer: Bring the beans to a gentle simmer. Let them bubble for 5 to 8 minutes until the sauce has thickened and reduced slightly. The flavor will intensify.
- Serve: Place two crispy potato cakes on each plate. Spoon the spicy, smoky beans generously over the top. Garnish with fresh chopped coriander or parsley.
Recipe Tips
- Dry Potatoes are Best: If boiling potatoes fresh for this, let them steam dry completely before mashing. Wet mash makes soggy cakes that fall apart.
- Chill the Cakes: If your potato mixture feels too soft or sticky, shape the cakes and place them in the fridge for 20 minutes before frying. This helps them hold their shape.
- Don’t Overcrowd: When frying the cakes, leave space between them so you can flip them easily without breaking them.
- Bean Variations: Feel free to add bacon lardons or chorizo to the bean mixture for a meaty kick.
What To Serve With Beans and Potato Cakes?
This dish is quite complete on its own, but you can bulk it up for a larger meal.
- Fried Egg: A sunny-side-up egg placed on top creates the ultimate brunch tower; the runny yolk mixes beautifully with the beans.
- Green Salad: A simple dressed green salad cuts through the carb-heavy nature of the dish.
- Avocado: Sliced avocado on the side adds creaminess and makes the meal feel more modern and brunch-like.
How To Store Leftovers Beans and Potato Cakes?
- Potato Cakes: Store cooked cakes in the fridge for 2 days. Reheat in a frying pan or oven to re-crisp the outside. Microwave reheating will make them soggy.
- Beans: The bean mixture can be stored in an airtight container in the fridge for 3 days. Reheat on the stove or in the microwave.
How To Reheat Leftovers Beans and Potato Cakes?
- Oven (Best for Cakes): Place cakes on a baking tray at 180°C (350°F) for 10-15 minutes.
- Stovetop: Re-fry the cakes in a little oil for 2 minutes per side. Simmer the beans in a pot until piping hot.
FAQs
Yes. You can swap regular potatoes for sweet potatoes. The Beans and Potato Cakes will be sweeter and slightly softer, so handle them with care.
The mixture was likely too wet. Add a tablespoon of flour to the potato mix next time, or ensure your potatoes are thoroughly dried before mashing on your Beans and Potato Cakes.
The chili adds a kick, but you can control it. Remove the seeds for mild heat, or omit the chili entirely and use a pinch of paprika instead on Beans and Potato Cakes.
More Recipes:
- Gordon Ramsay Chocolate Semifreddo Recipe
- Gordon Ramsay Apple Crumble Recipe
- Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
Beans and Potato Cakes Nutrition Facts
Serving Size: 2 cakes + beans
- Calories: 420 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 850mg
- Total Carbohydrate: 65g
- Dietary Fiber: 8g
- Sugars: 10g
- Protein: 14g
Gordon Ramsay’s Beans and Potato Cakes
Course: Breakfast, Brunch, Lunch, DinnerCuisine: American, BritishDifficulty: Easy4
servings15
minutes15
minutes420
kcalGordon Ramsay Beans and Potato Cakes recipe is a brilliant budget-friendly twist on a classic comfort meal. Inspired by his travels and cost-conscious cooking challenges, Gordon elevates the humble can of baked beans and leftover mashed potatoes into a crispy, flavorful, and satisfying dish. It combines the creaminess of potato cakes, spiked with spring onions and mustard, with a rich, smoky, and spicy bean stew. It is perfect for a hearty breakfast, a quick lunch, or a simple weeknight dinner that the whole family will love.
Ingredients
500g cooked potatoes (mashed or crushed leftovers)
3 spring onions (scallions), finely sliced
1 tsp mustard (Dijon or English)
1 egg, beaten (to bind)
50g all-purpose flour (for dusting)
Salt and freshly ground black pepper
Olive oil (for frying)
- The Spicy Beans
1 can (400g) baked beans (standard tomato sauce)
1 red onion, peeled and finely diced
1 clove garlic, peeled and crushed
1 red chili, deseeded and finely chopped (adjust to heat preference)
1 tsp cumin seeds (optional, for earthiness)
1 tbsp Worcestershire sauce
1 tbsp ketchup (optional, for sweetness)
Small bunch fresh coriander or parsley, chopped
Directions
- Prep the Potato Mix: Place the cooked mashed potatoes in a large bowl. Add the sliced spring onions, beaten egg, mustard, salt, and pepper. Mix well until combined. The mixture should be firm enough to shape.
- Shape the Cakes: Dust your hands and a clean surface with flour. Divide the potato mixture into 4 to 6 equal portions. Roll them into balls and then gently flatten them into patties (cakes) about 1-2 cm thick. Dust the outside lightly with flour to prevent sticking.
- Fry the Cakes: Heat a generous glug of olive oil in a large non-stick frying pan over medium heat. Carefully place the potato cakes in the pan. Fry for 3 to 4 minutes on each side until they are golden brown and crispy. Remove from the pan and keep warm (you can place them in a low oven).
- Sauté Aromatics: In a separate saucepan (or the same frying pan if you wipe it out), heat a little oil. Add the diced red onion and chopped chili. Cook for 5 minutes until the onion is soft and sweet. Add the crushed garlic and cumin seeds (if using) and cook for another minute.
- Cook the Beans: Pour the can of baked beans into the pan with the onions. Stir in the Worcestershire sauce and ketchup.
- Simmer: Bring the beans to a gentle simmer. Let them bubble for 5 to 8 minutes until the sauce has thickened and reduced slightly. The flavor will intensify.
- Serve: Place two crispy potato cakes on each plate. Spoon the spicy, smoky beans generously over the top. Garnish with fresh chopped coriander or parsley.
Notes
- Dry Potatoes are Best: If boiling potatoes fresh for this, let them steam dry completely before mashing. Wet mash makes soggy cakes that fall apart.
Chill the Cakes: If your potato mixture feels too soft or sticky, shape the cakes and place them in the fridge for 20 minutes before frying. This helps them hold their shape.
Don’t Overcrowd: When frying the cakes, leave space between them so you can flip them easily without breaking them.
Bean Variations: Feel free to add bacon lardons or chorizo to the bean mixture for a meaty kick.
