Kidney Bean Kiev

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This is a vegetarian (and kosher) version of chicken kiev - the bean

patties are topped with garlic and herb butter and coated in

breadcrumbs.

 

 

GARLIC BUTTER

7 tablespoons butter

3 garlic cloves, minced

1 tablespoon chopped parsley

 

BEAN PATTIES

20 ounce can red kidney beans

1 1/4 cups fresh white bread crumbs

2 tablespoons butter

1 leek, chopped

1 celery stick, chopped

1 tablespoon chopped parsley

1 egg, beaten

salt and pepper

vegetable oil for cooking

 

Cooking Instructions

1. To make the garlic butter, put the butter, garlic and parsley in a

bowl and blend together with a wooden spoon. Place the garlic butter

on to a sheet of baking parchment, roll into a cigar shape and wrap

in the baking parchment. Chill in the refrigerator until required.

 

2. Using a potato masher, mash the kidney beans in a mixing bowl and

stir in 3/4 cup of the breadcrumbs until thoroughly blended.

 

3. Melt the butter in a heavy based skillet. Add the leek and celery

and saute over a low heat, stirring constantly for 3-4 minutes.

 

4. Add the bean mixture to the skillet, together with the parsley,

season with salt and pepper to taste and mix thoroughly. Remove the

skillet from the heat and set aside to cool.

 

5. Divide the kidney bean mixture into 4 equal portions and shape

them into patties.

 

6. Slice the garlic butter into 4 pieces and place a slice in the

centre of each bean patty. With your hands, mould the bean mixture

around the garlic butter to encase it completely.

 

7. Dip each bean patty into the beaten egg to coat and then roll in

the remaining breadcrumbs.

 

8. Heat a little oil in a skillet and fry the patties, turning once,

for 7-10 minutes or until golden brown. Serve immediately with a

crisp salad.

 

Serves 4.

 

 

Source: http://www.vegetarian-diet.info