Kidney Bean Kiev - cooking recipe

Ingredients

Garlic Butter
3 garlic cloves, crushed
1 tablespoon fresh parsley, chopped
3 tablespoons butter, softened
Bean Patties
1 lb red kidney beans, canned
3 cups breadcrumbs
2 tablespoons butter
1 leek
1 celery
1 tablespoon fresh parsley, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 cup vegetable oil, for frying

Preparation

For garlic butter, put butter, garlic, and parsley in a bowl and blend with a wooden spoon. Place butter on a sheet of baking parchment, and roll into a cigar shape and wrap in the parchment. Chill until needed.
With a potato masher, mash the kidney beans in a mixing bowl, and stir in 11/4 cup of bread crumbs until blended.
Melt the 2 tablespoons butter in a heavy skillet. Add the leek and celery and saute over low heat, stirring constantly, for 3-4 minutes.
Add bean mixture to the skillet, together with parsley, and spices. Mix thoroughly. Remove the pan from heat and cool slightly. Divide into 6 equal portions shaped into ovals.
Slice garlic butter into 6 pieces and place a slice in the center of each bean patty. With your hands, mold the bean mixture around the garlic butter to encase it completely.
Dip each patty into the beaten egg to coat, and then roll in the remaining bread crumbs.
Heat oil in a skillet and cook the patties, turning once, for 7-10 minutes, until golden brown. Serve immediately.