Bean KievSubmitted by: FLOWERDALEJEWEL
IntroductionA vegetarian version of Chicken Kiev, and just as delicious
This is made with Kidney Beans but you could use any cooked bean. If you want to make it vegan, use vegan margarine A vegetarian version of Chicken Kiev, and just as delicious
This is made with Kidney Beans but you could use any cooked bean. If you want to make it vegan, use vegan margarine
2 tblspn low fat butter spread
2 cloves garlic minced
1 tblsn parsley chopped
2 14oz tins (or 480g drained weight) kidney beans
2 1/2 cups wholewheat bread crumbed
1 small onion finely diced
1/2 cup celery finely diced
1 tblsp parsley chopped
1 egg white beaten with 1 tblspn water
salt and pepper to taste
Using a masher, mash kidney beans then mix in 1/3 cup of the breadcrumbs.
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.
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.
Dip each patty in the beaten egg white and roll in the remaining breadcrumbs.
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.