Gordon Ramsay’s Beans and Potato Cakes Recipe

Gordon Ramsay’s Beans and Potato Cakes Recipe is a British-style lunch that uses tinned baked beans and leftover mash. These crispy patties feature spring onions and cheddar cheese for a fast meal that turns basic cupboard bits into something substantial.

If you don’t squeeze the liquid out of the beans, you’ll end up with a soggy mess that falls apart in the pan. I’ve found that giving them a good mash while they’re still in the sieve helps push out that extra sauce. That’s the difference between a cake that holds its shape and one that turns into a pile of warm mush.

The temperature of the potatoes matters just as much as the beans. You’ve got to use cold, stiff mashed potato because warm mash is too soft to support the weight of the ingredients. When I first tried this with freshly made mash, the cakes wouldn’t set even after chilling. Now I always make sure the potatoes are straight from the fridge so they stay firm while I’m shaping them.

Gordon Ramsay’s Beans and Potato Cakes Recipe Ingredients

For the Potato Cakes

• 2 cups (450g) leftover mashed potatoes, cold
• 1 tin (415g) baked beans, drained and rinsed
• 3 spring onions, finely sliced
• 1/2 cup (50g) cheddar cheese, grated
• 1/2 cup (60g) all-purpose flour
• 1 large egg, beaten
• 1 cup (100g) breadcrumbs
• 2 tablespoons (30ml) vegetable oil
• Salt and freshly ground black pepper to taste

For Serving

• 2 tablespoons (30g) butter
• 1 teaspoon (5ml) Worcestershire sauce

How To Make Gordon Ramsay’s Beans and Potato Cakes Recipe

• 1. Prep the beans: Tip the baked beans into a sieve and rinse them under cold water until the tomato sauce is gone. Shake them well and pat them dry with a paper towel.
• Don’t skip the drying part. If the beans stay wet, they’ll make the potato mixture too loose to handle, and your cakes will stay sticky inside even after they’re fried.
• 2. Mix the base: Put the cold mashed potatoes into a large bowl and stir in the dried beans, sliced spring onions, and grated cheese. Season the mix with plenty of black pepper and just a little salt.
• 3. Shape the cakes: Divide the mixture into eight equal portions and roll them into balls before flattening them into thick discs. Place them on a tray lined with parchment paper.
• 4. Set the breading station: Put the flour, beaten egg, and breadcrumbs into three separate shallow bowls or plates. Arrange them in a line to make the coating process faster.
• 5. Coat the cakes: Dip each potato disc into the flour first, then the egg, and finally the breadcrumbs until they’re fully covered. Press the crumbs in firmly with the palms of your hands.
• This firm press is what gives you that thick, crunchy crust. If you just roll them lightly, the breadcrumbs will fall off in the oil and leave bald spots on your potato cakes.
• 6. Heat the pan: Pour the vegetable oil into a large non-stick frying pan over medium heat. Let the oil get hot enough that a breadcrumb sizzles as soon as it hits the surface.
• 7. Fry the cakes: Place the cakes in the pan and cook for about 3 to 4 minutes on each side until they’re deep golden brown. Work in batches so you don’t crowd the pan and drop the temperature.
• 8. Finish and serve: Melt the butter in a small pot and stir in the Worcestershire sauce. Drizzle this over the hot cakes right before you take them to the table.

Recipe Tips

• Check your potato texture. If your leftover mash is quite creamy or has lots of milk in it, you might need to add a tablespoon of flour directly into the mix. This helps bind everything together so the cakes don’t spread out too much when they hit the hot oil.
• Keep the bean size in mind. If you’re using large butter beans instead of standard navy beans, give them a rough chop before adding them to the potato. Smaller bits of bean stay tucked inside the cake better and won’t poke through the breadcrumb coating.
• Chill the shaped discs. If you have time, pop the breaded cakes in the fridge for 20 minutes before you fry them. Cold cakes hold their shape much better in the pan, and the breadcrumbs stick to the egg more effectively.
• Use a wide spatula. When it’s time to flip, use the biggest flat turner you have to support the whole cake. These are heavy, and using a small fork or a narrow tool can cause them to snap in half while they’re still soft in the middle.
• Swap the crumbs for variety. While standard breadcrumbs work well, panko gives an even louder crunch if that’s what you prefer. Just make sure whatever you use is fine enough to cover the edges of the potato cakes completely.
• Prepare ahead for busy days. You can shape and bread these a day early and keep them covered in the fridge. This actually improves the texture because the coating has time to really set against the potato mixture.

What To Serve With Beans and Potato Cakes

A simple green salad with a sharp lemon dressing is a great partner for these. The acidity in the greens helps balance the heavy feel of the fried potato and cheese.

If you want a bigger meal, a couple of fried eggs with runny yolks work perfectly on top. You can also add some grilled bacon or a few sausages if you’re serving these for a weekend breakfast.

How To Store Beans and Potato Cakes

• Fridge: Keep any leftovers in an airtight container for up to three days. Make sure they’re completely cool before you shut the lid, or the steam will make the crispy coating go soft and soggy.
• Reheat: The oven is the only way to get that crunch back. Put them on a wire rack at 180°C (350°F) for about 10 minutes until they’re hot all the way through. A microwave will make them limp and greasy, so avoid it if you can.
• Freeze: These freeze really well if you wrap them individually in plastic wrap first. They’ll stay good for two months, and you can actually fry them straight from frozen if you lower the heat slightly.

Gordon Ramsay’s Beans and Potato Cakes Recipe Nutrition Facts

Per serving (1 of 8):

• Calories: 240 kcal
• Protein: 8g
• Fat: 11g
• Carbohydrates: 28g
• Sugar: 4g
• Sodium: 410mg

FAQs

Can I make Gordon Ramsay’s Beans and Potato Cakes Recipe with fresh mash?

No, it’s best to avoid fresh mash because it’s too warm and loose. If you must use it, let it cool completely on a tray and then chill it in the fridge for at least two hours before mixing.

Do I have to rinse the beans?

Yes, you must rinse the tomato sauce off the beans or the mixture will be too wet. The sauce also burns easily in the frying pan, which would give your cakes a bitter taste.

Can I bake these instead of frying them?

You can bake them at 200°C (400°F) for about 20 minutes, but they won’t be as golden. Brush the outsides with a little extra oil before they go in the oven to help them brown.

What cheese works best in this recipe?

A sharp, mature cheddar gives the most flavour, but any hard cheese that melts well will work. Avoid soft cheeses like mozzarella as they release too much moisture and might cause the cakes to burst.

How do I stop the cakes from falling apart?

Make sure your oil is properly hot before you start frying. If the oil is cold, the potato will soak it up and soften before the crust has a chance to turn solid and hold everything in.

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