Kidney Bean Kiev
Bring a vegetarian twist to a classic with Kidney Bean Kiev, a hearty and flavorful dish that combines creamy garlic butter and crispy golden breading. Perfectly spiced with cumin and paprika, the mashed kidney bean patties are stuffed with a luscious garlic and parsley butter center, creating a delightful surprise in every bite. Refrigeration ensures these patties hold their shape, while a three-step breading station ensures the ultimate crunch. Quick to prepare and fry, this budget-friendly recipe delivers gourmet flair in just under 45 minutes. Serve these golden delights alongside fresh salads, roasted veggies, or fluffy mashed potatoes for a satisfying and wholesome meal. Whether you're catering to vegetarians or simply exploring plant-based entrees, Kidney Bean Kiev is a must-try addition to your dinner repertoire!
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Recipe Information
Ingredients
- 400 g Kidney beans (canned, drained and rinsed)
- 150 g Breadcrumbs
- 50 g All-purpose flour
- 1 Egg
- 2 Garlic cloves, minced
- 75 g Unsalted butter, softened
- 2 tbsp Fresh parsley, chopped
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 200 ml Vegetable oil (for frying)
Instructions
In a mixing bowl, mash the kidney beans with a fork or potato masher until smooth, but with some chunks for texture.
Add 50g of breadcrumbs, cumin, paprika, 0.5 tsp of salt, and black pepper to the mashed kidney beans. Mix well to combine.
In a separate small bowl, combine the softened butter, minced garlic, parsley, and the remaining 0.5 tsp of salt. Mix to form a garlic butter paste.
Divide the bean mixture into 4 equal portions. Flatten each portion into a patty with your hands, roughly 1 cm thick.
Spoon a small amount (about 1.5 tsp) of garlic butter into the center of each patty. Carefully fold the edges of the patty up and over the butter to encase it, then gently shape it into an oval. Repeat for all portions.
Place the filled patties on a tray and refrigerate for 15 minutes to firm up.
Prepare a breading station with three bowls: one with flour, one with the beaten egg, and one with the remaining breadcrumbs.
Remove the patties from the fridge. Coat each patty in flour, then dip into the beaten egg, and finally coat with breadcrumbs, pressing gently to ensure the breadcrumbs stick.
Heat the vegetable oil in a frying pan over medium heat. Once hot, carefully add the coated patties to the pan.
Fry the patties for 3-4 minutes on each side, or until golden brown and crisp. Work in batches if needed to avoid overcrowding the pan.
Remove the fried patties and place them on a paper towel-lined plate to drain excess oil.
Serve the Kidney Bean Kievs hot with your choice of sides, such as salad, steamed vegetables, or mashed potatoes.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 3.3 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
