Hamdi Saidani This Gordon Ramsay’s Beans and Potato Cakes Recipe is a crispy and savory recipe, which is made with white potatoes and cannellini beans. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Gordon Ramsay’s Beans and Potato Cakes Recipe Ingredients
For the Spicy Beans:
- 400g can cannellini beans, drained and rinsed
- 400g can chopped tomatoes
- 1 medium red onion, diced
- 2 garlic cloves, minced
- ½ tsp chili flakes
- 30ml cider vinegar
- 5.5g vegetable stock mix (or ½ cube) dissolved in 100ml water
- 1 tbsp olive oil
- 1 tbsp butter (optional)
For the Potato Cakes:
- 4 medium white potatoes, peeled and chopped
- 5 tbsp plain flour
- 5g fresh chives, chopped (half of the total)
- 1 tbsp olive oil, plus more for frying
- 1 tbsp butter, for frying
- Salt and freshly ground black pepper
For Serving:
- 2 large eggs
- 40g mature cheddar, grated
- 5g fresh chives, chopped (remaining half)
How To Make Gordon Ramsay’s Beans and Potato Cakes Recipe
- Boil and Cool the Potatoes: Place the chopped potatoes in a pot of salted water. Bring to a boil and cook until they are very soft and tender. Drain them completely and set aside to cool completely. This step is crucial.
- Make the Spicy Bean Sauce: While the potatoes cool, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the diced onion, minced garlic, and chili flakes. Sauté for 5-7 minutes until the onion is soft. Add the chopped tomatoes, cider vinegar, and vegetable stock. Bring to a simmer and let it cook for 10 minutes.
- Finish the Beans: Add the drained cannellini beans to the sauce and let it simmer for another 5 minutes. If using, stir in a knob of butter at the end. Season to taste with salt and pepper.
- Mash and Form the Cakes: Once the potatoes are completely cool, mash them thoroughly. In a bowl, combine the mashed potatoes with salt, pepper, 1 tablespoon of olive oil, the plain flour, and half of the chopped chives. Mix until a cohesive dough forms. Shape the mixture into four thick, round cakes.
- Fry the Potato Cakes: Heat a generous amount of olive oil and a knob of butter in a large non-stick skillet over medium-high heat. Carefully place the potato cakes in the pan and fry for about 4 minutes on each side, until they are golden brown and crispy.
- Fry the Eggs and Assemble: In a separate pan, fry the eggs to your preferred doneness (a runny yolk is recommended). To serve, spoon a generous amount of the warm bean sauce onto each plate. Top with two potato cakes, a fried egg, a sprinkle of grated cheddar, and the remaining fresh chives.
Recipe Tips
- How to keep potato cakes from falling apart? The most important step is to let the boiled potatoes cool completely before mashing. Warm, starchy potatoes can become gluey and sticky. For extra insurance against breaking, you can chill the shaped cakes in the fridge for 15-20 minutes before frying to help them firm up.
- What’s the best way to flip the cakes? These cakes are soft on the inside. For the cleanest flip, use a thin, flexible spatula (a fish spatula is perfect for this) to get fully underneath the cake before turning it over gently.
- When is the best time to add the cheese? Sprinkle the grated cheddar directly over the potato cakes while they are still hot, either in the pan or as soon as you plate them. This will allow the cheese to melt just enough from the residual heat without becoming greasy.
- Can I make parts of this dish ahead of time? Yes, this is a great recipe for meal prep. The bean sauce can be made up to 2 days ahead and stored in an airtight container in the fridge. The potato cakes can also be shaped and kept in the fridge, separated by parchment paper, for up to a day before you fry them.
What To Serve With Beans and Potato Cakes
This is a complete and hearty meal that serves as a fantastic brunch or dinner, but it’s also lovely with a simple side.
- A crisp green salad with a sharp vinaigrette to cut through the richness.
- Wilted spinach with garlic.
- Slices of ripe avocado.
How To Store Beans and Potato Cakes
Refrigerate: For the best results, store the bean sauce and the potato cakes in separate airtight containers in the refrigerator for up to 3 days. Reheat: Reheat the bean sauce in a saucepan over medium heat. For the crispiest result, reheat the potato cakes in a hot, lightly oiled skillet or in an air fryer for a few minutes.
Gordon Ramsay’s Beans and Potato Cakes Nutrition Facts
- Serving: 1 (of 2)
- Calories: 620kcal
- Protein: 25g
- Fat: 30g
- Carbohydrates: 65g
- Sugar: 15g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of bean?
Yes, cannellini beans are great for their creamy texture, but you could also use butter beans, pinto beans, or even chickpeas in the sauce.
Why do my potato cakes taste gluey?
This happens when you mash potatoes while they are still hot. Letting them cool completely allows the starches to retrograde and set, resulting in a fluffier, less sticky texture when mashed.
Is this recipe spicy?
With only ½ teaspoon of chili flakes, it has a mild, gentle warmth. You can easily increase the amount of chili flakes if you prefer a spicier kick, or omit them for no heat at all.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Eggs Benedict Recipe
- Gordon Ramsay’s Mushroom Risotto Recipe
- Gordon Ramsay’s Pear and Saffron Chutney Recipe
Gordon Ramsay’s Beans and Potato Cakes Recipe
Description
The ultimate comfort food dish featuring golden, crispy potato cakes served over a savory and spicy tomato-bean sauce, and topped with a perfectly fried egg and melted cheddar.
Ingredients
Instructions
- Boil, drain, and completely cool the peeled and chopped potatoes.
- Make the sauce: Sauté onion, garlic, and chili. Add tomatoes, vinegar, and stock. Simmer for 10 minutes.
- Add the beans to the sauce and simmer for 5 more minutes. Season to taste.
- Mash the cooled potatoes and mix with flour, half the chives, salt, and pepper. Form into 4 cakes.
- Fry the potato cakes in a hot pan with oil and butter for about 4 minutes per side until golden and crispy.
- In a separate pan, fry the eggs to your liking.
- To serve, spoon the bean sauce onto plates, top with the potato cakes, a fried egg, grated cheddar, and the remaining chives.
Notes
- u003cliu003eCooling the potatoes completely before mashing is the most important step to prevent a gluey texture and ensure crispy cakes.u003c/liu003eu003cliu003eFor extra stability, you can chill the shaped potato cakes for 15-20 minutes in the refrigerator before frying.u003c/liu003eu003cliu003eUse a thin, flexible spatula to flip the cakes gently to prevent them from breaking.u003c/liu003eu003cliu003eAdd the grated cheddar while the potato cakes are still hot so it melts perfectly without becoming greasy.u003c/liu003e
