We don't make full fledged Kidney Bean Kiev all that often, but we do eat basic kidney bean patties with regularity. They are good on a bun or just as a "meaty" centerpiece to a meal. They, of course, are good pressed together with garlic butter in the middle, too. Or even just garlic butter on the side for dipping...a kind of shortcut Kiev.
Basic Kidney Bean Burgers
1/2 C onion
1 clove garlic
2 C kidney beans, cooked
2 T cornmeal
2 t Italian herbs
salt to taste
Process onion and garlic in food processor until well chopped.
Add remaining ingredients and process until it starts to form a thick mixture. This will take several minutes and you also want to be sure that the bean skins and onions are broken down enough for your liking. You may have to scrape down the sides as you go.
It should result in a thick mixture that is able to be formed into balls that don't stick like crazy to your hands. That is Matt's little test to make sure they are the right consistency.
Put into a bowl and cool in the fridge for at least 30 minutes as it is much easier to form the patties when the mixture has been cooled.
Form and fry.
To make the actual Kidney Bean Kiev you form the patties as above, but before you fry them you take two patties and press them together with a little garlic butter in the middle. That makes the thick, delicious, buttery, double patties of the Kidney Bean Kiev. See photos below.
|Matt, forming the patties around the garlic butter.|
I like beans in just about every way, shape, and form now (except refried which I still cannot get on board with) But, these fried bean patties will always be one of my most favorites. But, they are fried after all...so that is probably not too surprising.