Kidney Bean Kiev - cooking recipe

Ingredients

Kidney Bean Cakes
3 cups red kidney beans, boiled (or may use canned)
3 cups white breadcrumbs, fresh
3 tablespoons butter
1 leek, chopped
1 stalk celery, chopped
2 tablespoons parsley, chopped
2 green chilies
1/2 onion, finely chopped (or green pepper)
1/2 teaspoon cayenne pepper
1 egg, beaten
salt
pepper
oil, sufficient to shallow fry
Garlic-Herb Filling
4 ounces butter, softened
4 garlic cloves
2 tablespoons parsley, chopped

Preparation

For the garlic-herb filling, blend all the ingredients for it and chill until ready for use.
Melt butter and saute leek and celery.
Mash the beans until fairly smooth.
Stir in half of the breadcrumbs till well incorporated.
Add the bean mixture to the leek and celery, add parsley, green chillies, onion, cayenne, salt and pepper and combine well.
Divide the bean mixture into 4 balls.
Make a slight depression and insert a slice of garlic-herb filling into the patty; and then mold the mixture so that the filling is completely enclosed.
Coat the patties in the beaten egg and roll generously in the remaining breadcrumbs.
In a heated skiller, shallow fry the patties for 8-10 minutes until they are golden brown.
Variation: Instead of a garlic butter filling, you may opt to use a chunk of mozzarella, for a more cheesy variation.