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Gordon Ramsay Easy Beans and Potato Cakes

Gordon Ramsay Easy Beans and Potato Cakes recipe
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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.

Ingredients

Scale

  • 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

Instructions

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.

Find it online: https://gordonramsayeats.com/gordon-ramsay-easy-beans-and-potato-cakes/