Kidney Bean Kiev

Kidney Bean Kiev is a vegetarian twist on the classic Chicken Kiev dish. Instead of chicken, this recipe features flavorful kidney bean patties filled with garlic butter. The patties are coated in breadcrumbs and shallow-fried until golden and crispy. When you cut into the kidney bean patty, the melted garlic butter oozes out, adding a burst of flavor.

To make this dish, you’ll start by preparing the garlic butter by blending butter, crushed garlic, and chopped parsley. The garlic butter is rolled into a cigar shape, wrapped in baking parchment, and chilled in the refrigerator.

Next, canned cooked red kidney beans are mashed and combined with fresh white breadcrumbs. Leek, celery, parsley, and a pinch of salt are added to the bean mixture. Each portion of the kidney bean mixture is shaped into an oval, filled with a slice of garlic butter, and coated in beaten egg and breadcrumbs.

The kidney bean patties are then shallow-fried until they turn golden brown and crispy on the outside. Serve the Kidney Bean Kiev immediately while the patties are still hot and the garlic butter is melted.

This vegetarian version of Kiev provides a delicious and satisfying option for those looking for meatless alternatives. It’s a flavorful and wholesome dish that is sure to impress both vegetarians and meat lovers alike.

INGREDIENTS

For the garlic butter:

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

For the bean patties:

• 700g/1 ½ lb 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

PREPARATION

1. In a bowl, blend together the butter, crushed garlic, and chopped parsley to make the garlic butter. Place the garlic butter on a sheet of baking parchment, roll it into a cigar shape, and wrap it in the parchment. Chill in the refrigerator until needed.
2. Mash the drained red kidney beans using a potato masher in a mixing bowl. Stir in half of the breadcrumbs until well blended.
3. Melt the butter in a heavy frying pan over low heat. Add the chopped leek and celery, and sweat for 3-4 minutes while stirring constantly.
4. Add the bean mixture to the pan along with the chopped parsley and a pinch of salt. Mix thoroughly. Remove the pan from the heat and allow the mixture to cool slightly.
5. Divide the kidney bean mixture into four equal portions and shape them into ovals.
6. Slice the garlic butter into four pieces. Place a slice in the center of each bean patty. Mold the bean mixture around the garlic butter to completely encase it. Dip each bean patty into the beaten egg to coat, then roll in the remaining breadcrumbs.
7. Heat vegetable oil in a frying pan over medium heat. Fry the kidney bean patties, turning once, for 7-10 minutes or until they turn golden brown. Ensure the patties are cooked through and heated all the way to the center.
8. Serve the Kidney Bean Kiev immediately while hot. The garlic butter inside the patties will be melted and flavorful.

YIELD

This recipe serves 4 people.

SPECIAL INSTRUCTIONS

• It’s important to ensure that the kidney bean patties are fully cooked and heated all the way through to the center to ensure the butter inside melts and flavors the patties.

TIPS

• To prevent the kidney bean mixture from being too wet, make sure to drain the canned kidney beans well and squeeze out any excess liquid.
• Adjust the seasoning of the bean mixture according to your taste preferences by adding herbs, spices, or additional seasoning.
• If you prefer a crispier coating, you can double-coat the kidney bean patties by dipping them in beaten egg and breadcrumbs twice before frying.
• Serve the Kidney Bean Kiev with a side salad or your choice of accompaniments such as mashed potatoes or steamed vegetables.

Kidney Bean Kiev offers a vegetarian twist on the classic Chicken Kiev dish. These kidney bean patties are filled with garlic butter, coated in breadcrumbs, and shallow-fried until crispy. With every bite, you’ll experience the delightful combination of flavorful kidney bean patties and melted garlic butter.

To make this dish, start by preparing the garlic butter by blending together butter, crushed garlic, and chopped parsley. The garlic butter is rolled into a cigar shape, wrapped in baking parchment, and chilled in the refrigerator.

Next, canned cooked red kidney beans are mashed and combined with fresh white breadcrumbs. Leek, celery, parsley, and a pinch of salt are added to the bean mixture to enhance the flavor. Each portion of the kidney bean mixture is shaped into an oval, filled with a slice of garlic butter, and coated in beaten egg and breadcrumbs.

The kidney bean patties are then shallow-fried until golden brown and crispy on the outside. The melted garlic butter inside creates a burst of flavor when you cut into the patties.

Serve the Kidney Bean Kiev immediately while hot to enjoy the contrast of the crispy coating and the smooth, buttery filling. This dish pairs well with a side salad or your choice of accompaniments such as mashed potatoes or steamed vegetables.

Kidney Bean Kiev provides a satisfying and flavorful vegetarian alternative to the traditional Kiev dish. It’s a delicious option for vegetarians and a great way to introduce non-vegetarians to the tasty world of meatless meals. Enjoy this comforting and flavorful dish as a main course and savor the combination of kidney beans, garlic butter, and crispy breadcrumbs.