BBQ Beans & Potato Pancakes With Smoked Cheddar



Recipe by Bob Andrews, Riverford Cook


This is a fancy version of jacket potato with cheese and beans. Ill not be so bold as to claim that you will never buy tinned beans again, but there is something to be said for doing it yourself.
The potato pancake recipe is a great way to use up leftover mash or jacket potatoes in the future.
They can be handy for breakfast, lunch or dinner.


50 minutes


2 people

Scales, potato masher, 2 saucepans, stick blender or food processor (optional) large non-stick frying pan.


  • 1 Large Potato
  • Salt & Pepper
  • 1 Red Onion
  • Oil For Frying e.g Sunflower or Light olive
  • 1 Garlic Clove
  • 1/4 Tea spoon chilli flakes
  • 1 tablespoon tomato puree
  • 1 tablespoon balsamic vinegar
  • 1/4 tablespoon smoked paprika
  • 1 tin of chopped tomatoes
  • 1 bay leaf
  • 1/4 tablespoon brown sugar
  • 1 tin of haricot beans
  • 1 carton of milk – use 100ml
  • 2 eggs
  • 60g self-raising flour
  • 50g smoked cheddar


  1. Put a pan of salted water on to boil. Wash and peal the potato. Weight out 200g and cut into 2-3cm die. Add to the pan of boiling water and cook for 15 minutes, until tender. While your potato cooks, start your sauce.
  2. Peel and slice the onion. Fry in a saucepan with a little oil for 10 minutes, until starting to soften.
  3. Peel and finely chop 1 garlic clove. Add to the onion in the pan with the chilli, tomato puree, vinegar and the smoked paprika. Cook for a further 3 minutes.
  4. Add the chopped tomatoes, bay leaf and surge into the pan. Half fill the empty tomato can with water and add that too. Bring up to a simmer and cook gently for 20 minutes.
  5. Meanwhile, drain the potato and return it to the pan. Mash until smooth. Season well with salt and pepper. Allow to cool for 15 minutes.
  6. When the sauce has cooked, season well with salt and pepper. This stage is optional: Pulse briefly with a stick blender to give you a smoother texture, or remove half the sauce and blend in a processor before returning to the pan.
  7. Drain and rinse the haricot beans. Add to the sauce and leave on a very low heat warm while you make the pancakes. Put your oven on a low heat, 150C.Gas 2-3.
  8. Move the cooled mash into a large bowl. Whisk in 2 eggs and 100ml milk. It will be stiff at first but should loosen with a bit of elbow grease. Sift in the flour and baking powder and mix well.
  9. Heat a thin layer of oil in a frying pan. Dollop in 2 tsp of batter for each pancake. Cook in 1-2 batches, depending on the size of your pan, you want 8 pancakes in total. Fry until golden on each side. Keep the first batch warm in the oven.
  10. Dollop the beans on the warm pancakes and grate over the smoked Cheddar to serve.

Nutritional information

573 Kal. 9.9g fat, 85g carbs, 1,2g salt per portion

Allergen information

Potatoes, red onion, garlic, hot chilli flakes, tomato puree (double concentrated tomatoes) balsamic vinegar (wine vinegar, concentrated grape must) smoked sweet paprika, chopped tinned tomatoes (chopped,peeled tomatoes, tomato juice) bay leaves, light brown sugar, tinned haricot beans, (haricot, water) milk, eggs, self raising flour (wheat flour, raising agent (mono calcium phosphatic, sodium bicarbonate) calcium carbonate, iron, thiamin, (vit B1) nicotinic acid) smoked cheddar, (pasteurised milk, salt, lactic culture, vegetarian rennet)

Allergies in bold Non organic. Packed on our farm, where we also handle nuts, peanuts and other allergens. Not suitable for people with severe allergies.

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