Mediterranean bean stew with potato cakes

Try Head Chef Dave's tasty stew, full of summer flavour.

Main courses
Mediterranean bean stew with potato cakes
  • Preparation time 15 minutes (prep. time)
  • Cooking time 35 minutes (cooking time)
  • Serves 4-6


For the stew

  • 2tbsp extra virgin olive oil
  • 3 red onions, peeled and cut into wedges
  • 3 courgettes, cut into 2cm batons
  • 200g celeriac, peeled and diced
  • 1 garlic clove, finely chopped
  • 2tbsp tomato puree
  • 1tbsp paprika
  • 1 x 440g tin chopped tomatoes
  • 200ml vegetable stock
  • 1 x 400g tin mixed beans, drained
  • 1 lemon, zest only
  • Salt and pepper to taste

For the potato cakes

  • 300g mashed potatoes
  • 1 bunch of spring onions, finely chopped
  • 1tsp baking powder
  • 100g plain flour
  • Handful of parsley, finely chopped
  • 2tbsp vegetable oil
  • Salt and pepper to taste


  1. For the stew, heat the oil in a casserole pan and fry the onions, celeriac, courgette and garlic for 5 minutes.
  2. Add the tomato puree and paprika and cook for a further 5 minutes. Add the chopped tomatoes and stock, bring to a boil then reduce to a simmer for 15-20 minutes.
  3. Stir in the mixed beans and lemon zest and continue to cook for a further 5 minutes.
  4. For the potato cakes, mix all the ingredients together until well combined. Divide the mixture into 6 and shape into 2cm thick patties.
  5. Heat the oil in a large frying pan and fry the potato cakes for 5 minutes on each side or until golden brown.
  6. Ladle the stew into bowls and serve the potato cakes on top. Enjoy!