By Parrott Street Catering
Mini Bean Kiev
6 steps
Prep:35minCook:20min
This is made with Kidney Beans but you could use any cooked bean. If you want to make it vegan, use vegan margarine
Updated at: Tue, 10 Sep 2024 09:42:58 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
GARLIC FILLING
2 Tbsplow fat butter
2cloves garlic
minced
1 Tbspparsley
chopped
BEAN PATTIES
2 14oz tins (or 480g drained weight) kidney beans
2 ½ cupswholewheat bread
crumbed
1onion
small, finely diced
½ cupcelery
finely diced
1 tblspparsley
chopped
1egg white
beaten with 1 tblspn water
salt
to taste
pepper
to taste
Instructions
Step 1
Mix ingredients for Garlic Filling together and chill or freeze until easy to form into rounds.
Step 2
Using a masher, mash kidney beans then mix in 1/3 cup of the breadcrumbs.
Step 3
Saute onion and celery in a little water until soft, add the bean mixture with the parsley, salt and pepper mix well and cool until able to handle.
Step 4
Divide mixture into 4, flatten out each portion and place 1/4 of the chilled garlic filling. Carefully mould the mixture around the filling, continue with remaining mixture.
Step 5
Dip each patty in the beaten egg white and roll in the remaining breadcrumbs.
Step 6
Place on a greased oven tray, spray lightly with canola spray and cook for approx 10 mins at 350deg (180C) turning half way through cook for anothere 10 minutes.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
