Cook the Bacon: Heat the olive oil over medium heat. Add the diced bacon or Pancetta and cook until it gets crispy.

Add Aromatics: To the pan, add the finely chopped chili or jalapeño pepper, crushed garlic, and finely diced red Onion. Cook until the Onion is soft and translucent.

Combine Flavors: Stir in the brown sugar, dry sherry or cider vinegar, and Worcestershire sauce. Cook for a few minutes until the mixture starts to thicken slightly.

Add Beans: Pour in the passata and add the cooked navy beans. Stir to combine everything well.

Simmer: Reduce the heat and let the mixture simmer for 10-15 minutes, or until the beans are heated and the flavors have melded together.

Adjust Seasoning: Taste the seasoning with salt and pepper, if necessary.

Serve: Serve the spicy baked beans hot as a side dish or as part of a larger meal.

In a large bowl, combine the mashed potatoes, beaten egg, flour, green onions, and grated cheese (if using).

Season with salt and pepper. Mix until well combined.

Dust your hands with some flour and scoop portions of the potato mixture.

Form them into patties about 1/2 inch thick.

Heat the Pan:

Heat a good amount of olive oil or butter in a large skillet over medium heat. You'll want enough to coat the bottom of the pan lightly.

Cook the Potato Cakes:

Place the potato cakes in the skillet, working in batches if necessary to avoid overcrowding the pan.

Cook for 3-4 minutes on each side until golden brown and crispy.

Transfer the cooked potato cakes to a paper towel-lined plate to drain excess oil.

Serve hot, ideally with baked beans topped with sour cream.