Kidney Bean Kiev Food

KIDNEY BEAN KIEV

Kidney Bean Kiev image

Vegetarian version of "chicken Kiev" from "Favorite Vegetarian Dishes" cookbook. Makes bean patties filled with an herb butter. If you use margarine, this is a vegan dish. I have used an onion instead of a leek and it works well. The original recipe does not call for the spices listed below, only salt and pepper, so you can try it either way. My family tends to like things more flavorful.

Provided by ladyroseofrohan

Categories Beans

Time 50m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 16

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

Steps:

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.

KIDNEY BEAN KIEV

Kidney Bean Kiev image

This is a vegetarian recipe but modeled on chicken kiev - a savory bean patty oozing with a delicious garlic butter filling.

Provided by 199949

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 cups red kidney beans, boiled (or may use canned)
3 cups white 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

Steps:

For the garlic-herb filling, blend all the ingredients for it and chill until ready for use.
Melt butter and saute leek and celery.
Mash the beans until fairly smooth.
Stir in half of the breadcrumbs till well incorporated.
Add the bean mixture to the leek and celery, add parsley, green chillies, onion, cayenne, salt and pepper and combine well.
Divide the bean mixture into 4 balls.
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.
Coat the patties in the beaten egg and roll generously in the remaining breadcrumbs.
In a heated skiller, shallow fry the patties for 8-10 minutes until they are golden brown.
Variation: Instead of a garlic butter filling, you may opt to use a chunk of mozzarella, for a more cheesy variation.

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