Go Back
–+ servings

Gordon Ramsay’s Beans & Potato Cakes (Ava’s Proud Plate Moment)

Delightful potato and bean cakes topped with eggs and cheddar, perfect for a hearty breakfast or satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium white potatoes peeled + chopped
  • 400 g cannellini beans
  • 400 g chopped tomatoes
  • 1 medium red onion diced
  • 2 cloves garlic minced
  • 0.5 tsp chili flakes or more if you need the kick
  • 30 ml cider vinegar
  • 5.5 g veg stock mix or ½ cube
  • 5 tbsp plain flour
  • 10 g chives chopped
  • 40 g mature cheddar grated
  • 2 eggs eggs for frying
  • as needed Olive oil + butter for frying
  • to taste Salt + pepper

Method
 

  1. Boil potatoes until soft, then drain and cool.
  2. Sauté onion, garlic, chili flakes in olive oil. Add tomatoes, vinegar, stock, water; simmer 10 mins.
  3. Add beans, simmer 5 mins, then stir in butter if using. Season to taste.
  4. Mash cooled potatoes, mix with salt, pepper, olive oil, flour, and half the chives.
  5. Shape mixture into cakes and fry in olive oil and butter for about 4 minutes per side.
  6. Fry eggs to preferred doneness.
  7. Serve bean sauce topped with cakes, eggs, cheddar, and extra chives.

Nutrition

Calories: 650kcalCarbohydrates: 85gProtein: 30gFat: 25gSodium: 900mg

Notes

Ensure potatoes are completely cooled before mashing to prevent sticking.

Tried this recipe?

Let us know how it was!