Kidney Bean Kiev

1. 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. 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. 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. 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. 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. 6

   Dip each patty into the beaten egg to coat, and then roll in the remaining bread crumbs.

7. 7

   Heat oil in a skillet and cook the patties, turning once, for 7-10 minutes, until golden brown. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.