Kidney Bean Kiev

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups red kidney beans, boiled (or may use canned)
• 3 cups breadcrumbs, fresh
• 3 tablespoons butter
• 1 leek, chopped
• 1 stalk celery, chopped
• 2 tablespoons parsley, chopped
• 2 green chilies
• 1/2 onion, finely chopped (or green pepper)
• 1/2 teaspoon cayenne pepper
• 1 egg, beaten
• salt
• pepper
• oil, sufficient to shallow fry
• 4 ounces butter, softened
• 4 garlic cloves
• 2 tablespoons parsley, chopped

Recipe

• 1 for the garlic-herb filling, blend all the ingredients for it and chill until ready for use.
• 2 melt butter and saute leek and celery.
• 3 mash the beans until fairly smooth.
• 4 stir in half of the breadcrumbs till well incorporated.
• 5 add the bean mixture to the leek and celery, add parsley, green chillies, onion, cayenne, salt and pepper and combine well.
• 6 divide the bean mixture into 4 balls.
• 7 make a slight depression and insert a slice of garlic-herb filling into the patty; and then mold the mixture so that the filling is completely enclosed.
• 8 coat the patties in the beaten egg and roll generously in the remaining breadcrumbs.
• 9 in a heated skiller, shallow fry the patties for 8-10 minutes until they are golden brown.
• 10 variation: instead of a garlic butter filling, you may opt to use a chunk of mozzarella, for a more cheesy variation.