Kidney bean Kiev







Cook Time

15-20 Min


For the garlic butter

  • 100g/4oz butter
  • 3 garlic cloves, crushed
  • 1 tablespoon chopped fresh flat-leaf parsley

For the bean patties

  • 700g/1 1⁄2lb canned cooked red kidney beans, drained
  • 150g/5oz fresh white breadcrumbs
  • 25g/1oz butter
  • 1 leek, chopped
  • 1 celery stick, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 egg, beaten
  • vegetable oil for shallow-frying
  • salt and freshly ground black pepper
  • To make the garlic butter, put the butter, garlic and parsley in a bowl and blend together using a wooden spoon. Put the garlic butter on a sheet of baking parchment, roll into a cigar shape and wrap in the baking parchment. Chill in the refrigerator until required.
  • Using a potato masher, mash the red kidney beans in a mixing bowl and stir in half of the breadcrumbs until thoroughly blended.
  • Melt the butter in a heavy frying pan. Add the leek and celery, and sweat over a low heat, stirring constantly, for 3–4 minutes.
  • Add the bean mixture to the pan, together with the parsley and a pinch of salt. Mix thoroughly. Remove the pan from the heat, and set aside to cool slightly.
  • Divide the kidney bean mixture into four equal portions, and shape them into ovals.
  • Slice the garlic butter into four 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. Dip each bean patty into the beaten egg to coat, then roll in the remaining breadcrumbs.
  • Heat a little oil in a frying pan over a medium heat, and fry the patties, turning once, for 7–10 minutes until golden brown. Serve immediately.
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