Gordon Ramsay Easy Beans and Potato Cakes Recipe

These Gordon Ramsay Beans and Potato Cakes are crisp on the outside, soft and flavorful on the inside, and packed with earthy potatoes and nutritious beans. Inspired by Ramsay’s signature approach to simple, wholesome cooking, this recipe combines creamy mashed potatoes with seasoned beans, herbs, and light spices to create a satisfying vegetarian dish that works for breakfast, brunch, or dinner.

What Are Beans and Potato Cakes?

Beans and Potato Cakes are savory patties made by combining mashed potatoes with cooked beans, herbs, and a few seasonings, then lightly pan-frying until golden and crispy. They’re a perfect way to use up leftover mashed potatoes or canned beans, offering a hearty, protein-rich dish that’s both comforting and versatile.

Other Popular Gordon Ramsay Recipes

• Gordon Ramsay Glazed Carrots
• Chocolate Cream Cheese Pound Cake
• Gordon Ramsay Easy Tomato Chutney
• Green Tomato Chutney
• Honey Glazed Carrots

Reasons to Try Gordon Ramsay’s Beans and Potato Cakes

• Crispy and golden – Perfectly seared exterior with a creamy center.
• Nutritious and filling – Packed with plant-based protein and fiber.
• Simple ingredients – Uses pantry staples you already have.
• Versatile dish – Great for breakfast, brunch, or a light dinner.
• Budget-friendly – A satisfying meal made with inexpensive ingredients.
• Kid-approved – Mild, smooth texture with subtle flavor.
• Customizable – Works with different herbs, spices, or bean varieties.

Ingredients Needed to Make Gordon Ramsay’s Beans and Potato Cakes

• 3 medium potatoes (about 500 g), peeled and diced
• 1 cup (240 g) cooked beans (cannellini, white, or kidney beans work best)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley or chives, chopped
• 1 teaspoon Dijon mustard (optional, for flavor depth)
• ½ teaspoon paprika or chili flakes (optional)
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons all-purpose flour (for binding)
• 2 tablespoons olive oil or butter (for frying)
• 1 egg (optional, helps hold mixture together)

Optional Garnish:

• Fresh herbs
• Lemon wedges
• Yogurt or sour cream sauce

Equipment Needed

• Saucepan (for boiling potatoes)
• Mixing bowl
• Fork or potato masher
• Skillet or frying pan
• Spatula
• Measuring cups and spoons

Instructions to Prepare Gordon Ramsay Beans and Potato Cakes

Step 1: Boil the Potatoes

Peel and dice the potatoes into even chunks. Place them in a pot of salted water and bring to a boil. Cook for 12–15 minutes, or until fork-tender. Drain well and let them cool slightly.

Step 2: Mash the Potatoes

Using a masher or fork, mash the potatoes until smooth. Avoid adding too much moisture — you want a thick, creamy texture that holds shape when formed into patties.

Step 3: Prepare the Bean Mixture

In a separate bowl, lightly mash the beans using a fork, leaving some chunks for texture. Add the mashed beans to the potatoes.

Step 4: Add Aromatics and Seasoning

Mix in chopped onion, minced garlic, parsley, Dijon mustard, paprika, salt, and pepper. Stir until the ingredients are evenly combined.

Step 5: Bind the Mixture

Add flour and, if needed, a lightly beaten egg to help bind the mixture. Mix until it forms a soft dough-like consistency that’s easy to shape.

Step 6: Shape the Cakes

Divide the mixture into equal portions (about 6–8 cakes). Shape each portion into a round patty about ½ inch thick. Place them on a plate and refrigerate for 15–20 minutes to firm up. This step helps prevent them from breaking apart while frying.

Step 7: Fry the Potato Cakes

Heat olive oil or butter in a non-stick skillet over medium heat. Once hot, add the patties in batches. Cook for 3–4 minutes per side until golden brown and crisp. Flip gently using a spatula.

Step 8: Serve Warm

Remove the cooked cakes and place them on paper towels to absorb any excess oil. Serve warm, garnished with fresh herbs or a dollop of yogurt sauce.

What Goes Well With Gordon Ramsay’s Beans and Potato Cakes

• Poached or Fried Eggs – Add a protein boost for breakfast.
• Greek Yogurt Sauce – Balances the richness with tanginess.
• Grilled Vegetables – Makes a wholesome vegetarian meal.
• Green Salad – Adds freshness and lightness.
• Tomato Salsa – Brings brightness and acidity.
• Avocado Slices – Creamy pairing for a complete brunch plate.

Key Tips for Making Gordon Ramsay Beans and Potato Cakes

• Use starchy potatoes – Russet or Yukon Gold potatoes give the best texture.
• Drain beans well – Too much liquid makes the mixture soggy.
• Chill before frying – Helps the cakes hold their shape.
• Avoid over-mashing – Leave some bean texture for contrast.
• Control heat – Medium heat ensures even browning without burning.
• Add flavor layers – Dijon, garlic, and herbs make the cakes more aromatic.
• Serve immediately – They taste best hot and crisp.

Creative Variations of Gordon Ramsay’s Beans and Potato Cakes

• Spicy Potato Cakes – Add chopped jalapeño or a pinch of cayenne pepper.
• Cheesy Version – Mix in grated cheddar or parmesan for extra richness.
• Vegan Option – Skip the egg and add a tablespoon of chickpea flour or breadcrumbs instead.
• Mediterranean Style – Add sun-dried tomatoes, olives, and feta cheese.
• Indian Twist – Season with cumin, coriander, and turmeric for a spiced version.
• Sweet Potato Version – Substitute half the potatoes with sweet potatoes for a sweeter flavor.
• Herb-Infused Cakes – Use dill or basil instead of parsley for a different aromatic note.

Storage Guidelines for Gordon Ramsay Beans and Potato Cakes

• Refrigerate leftovers – Store in an airtight container for up to 3 days.
• Freeze for later – Layer the cakes with parchment paper and freeze for up to 2 months.
• Thaw before reheating – Defrost in the fridge overnight before warming up.
• Avoid stacking while hot – Prevents them from getting soggy.

Reheating Tips for Gordon Ramsay Beans and Potato Cakes

• Stovetop method: Reheat in a lightly oiled skillet over medium heat for 3–4 minutes per side until crisp.
• Oven method: Place on a baking sheet at 350°F (175°C) for 10 minutes.
• Air fryer method: Reheat at 350°F (175°C) for 5–6 minutes until hot and crunchy.

Nutritional Value (per serving)

• Calories: 190
• Fat: 7g
• Carbohydrates: 26g
• Protein: 6g
• Fiber: 4g
• Sugar: 2g
• Sodium: 320mg

FAQs

Can I bake beans and potato cakes instead of frying them?

Yes. Arrange them on a parchment-lined baking tray and bake at 400°F (200°C) for about 20 minutes, flipping halfway for even crisping.

Which beans work best for this recipe?

Cannellini, white, or kidney beans work beautifully because they mash easily and blend smoothly with the potatoes.

How do I prevent the potato cakes from breaking apart?

Chill the mixture before frying, and use enough flour or egg to bind the ingredients properly.

Can I add vegetables to the mixture?

Absolutely. Finely grated carrots, peas, or spinach can be added for extra color and nutrition — just make sure to remove excess moisture before mixing.

Final Words

These Gordon Ramsay Beans and Potato Cakes are the perfect example of turning simple ingredients into something special. Crispy on the outside, tender inside, and bursting with flavor, they make an excellent addition to any meal.

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