Kidney Bean Kiev
Ready In: 50 mins
Serves: 6
Yields: 6 patties
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
- 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.
- With a potato masher, mash the kidney beans in a mixing bowl, and stir in 11/4 cup of bread crumbs until blended.
- 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.
- 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.
- 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.
- Dip each patty into the beaten egg to coat, and then roll in the remaining bread crumbs.
- Heat oil in a skillet and cook the patties, turning once, for 7-10 minutes, until golden brown. Serve immediately.
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