Kidney Bean Kiev

Name: Kidney Bean Kiev
Ingredients: Garlic Butter; 3 garlic cloves, crushed; 1 tablespoon fresh parsley, chopped; 3 tablespoons butter, softened; Bean Patties; 1 lb red kidney beans, canned; 3 cups breadcrumbs; 2 tablespoons butter; 1 leek; 1 celery; 1 tablespoon fresh parsley, chopped; 1 egg; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon turmeric; 1/4 teaspoon coriander powder; 1/4 teaspoon garam masala; 1/4 cup vegetable oil, for frying

18 ingredients

7 steps

Ingredients

Garlic Butter
3 garlic cloves, crushed
1 tablespoon fresh parsley, chopped
3 tablespoons butter, softened
Bean Patties
1 lb red kidney beans, canned
3 cups breadcrumbs
2 tablespoons butter
1 leek
1 celery
1 tablespoon fresh parsley, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 cup vegetable oil, for frying

Directions

1

For garlic butter, put butter, garlic, and parsley in a bowl and blend with a wooden spoon. Place butter on a sheet of baking parchment, and roll into a cigar shape and wrap in the parchment. Chill until needed.
2

With a potato masher, mash the kidney beans in a mixing bowl, and stir in 11/4 cup of bread crumbs until blended.
3

Melt the 2 tablespoons butter in a heavy skillet. Add the leek and celery and saute over low heat, stirring constantly, for 3-4 minutes.
4

Add bean mixture to the skillet, together with parsley, and spices. Mix thoroughly. Remove the pan from heat and cool slightly. Divide into 6 equal portions shaped into ovals.
5

Slice garlic butter into 6 pieces and place a slice in the center of each bean patty. With your hands, mold the bean mixture around the garlic butter to encase it completely.
6

Dip each patty into the beaten egg to coat, and then roll in the remaining bread crumbs.
7

Heat oil in a skillet and cook the patties, turning once, for 7-10 minutes, until golden brown. Serve immediately.