Bean Kiev
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
GARLIC FILLING2 tblspn low fat butter spread2 cloves garlic minced1 tblsn parsley choppedBEAN PATTIES2 14oz tins (or 480g drained weight) kidney beans2 1/2 cups wholewheat bread crumbed1 small onion finely diced1/2 cup celery finely diced1 tblsp parsley chopped1 egg white beaten with 1 tblspn watersalt and pepper to taste
Mix ingredients for Garlic Filling together and chill or freeze until easy to form into rounds.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 296.7
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 628.7 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 10.9 g
- Protein: 13.3 g
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