Kidney Bean Kiev

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 garlic cloves, crushed
• 1 tablespoon fresh parsley, chopped
• 3 tablespoons butter, softened
• 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

Recipe

• 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.