Vegetarian Recipes - Kidney Bean Recipe

Ingredients

For the garlic butter:

• 100g/4oz butter

• 3 garlic cloves (crushed)

• 1 tablespoon chopped fresh parsley 

For the bean patties:

• 700g/1 1/2lb canned red kidney beans

• 150g/5oz fresh white breadcrumbs

• 25g/1oz butter

• 1 leek (chopped)

• 1 celery stick (chopped)

• 1 tablespoon chopped fresh parsley

• Salt and pepper

• 1 egg (beaten)

• Vegetable oil for shallow frying

Serves 4

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Method:

1. To make the garlic butter, put the butter, garlic and parsley in a bowl and blend together with a wooden spoon. Place the garlic butter on to a sheet of baking parchment, roll into a cigar shape and wrap in the baking parchment.

2. Chill in the refrigerator until required. Using a potato masher, mash the red kidney beans in a mixing bowl and stir in 75g/3oz of the breadcrumbs until thoroughly blended.

3. Melt the butter in a heavy-based frying pan. Add the leek and celery and sauté over a low heat, stirring constantly, for 3 to 4 minutes.

4. Add the bean mixture to the pan, together with the parsley and a pinch of salt.

5. Mix thoroughly. Remove the pan from the heat and set aside to cool slightly.

6. Divide the kidney bean mixture into 4 equal portions and shape them into ovals.

7. Slice the garlic butter into 4 pieces and place a slice in the centre of each bean patty. With your hands, mould the bean mixture around the garlic butter to encase it completely.

8. Dip each bean patty into the beaten egg to coat and then roll in the remaining breadcrumbs.

9. Heat a little oil in a frying pan and fry the patties, turning once, for 7 to 10 minutes, or until golden brown. Serve immediately.