Kirsty’s veggie kiev

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Kirsty’s veggie kiev
serves 2

I almost put Kirsty’s request in the ‘too hard’ basket. But was very pleasantly surprised when I gave it a go. So much so that it inspired me to think about actually trying to make a chicken kiev.

Don’t be put off by the appearance of this dish. It’s one of those ugly ducklings who taste so much better than they look.

for the kiev:
1 can red kidney beans (400g / 14oz)
1 egg
100g (3oz) almond meal
2 large knobs butter
1 small clove garlic
for the salad:
1 tablespoon lemon juice
1/4 white cabbage

1. kiev: Heat a large frying pan on a medium heat.

2. Mash drained beans in a bowl (I find hands are best). And stir in the egg and half the ground almonds.

3. Finely chop the garlic and sandwich between two slices of butter to make little rectangular sandwiches.

4. Place remaining almonds on a plate. Divide bean mixture in two. Form half the mixture into a log. Place the garlic butter sandwiches in the middle and use your hands to smooth the bean mixture around the butter. Place on the bed of ground almonds and repeat with the remaining beans.

5. Flatten kievs slightly and roll to coat in almond meal.

6. Add a little peanut or other oil to the pan and fry kievs until deeply golden brown on both sides about 4 minutes each side.

7. salad: Meanwhile combine lemon juice with 1 tablespoon extra virgin olive oil in a medium bowl.

8. Using a sharp knife, shave cabbage as finely as possible. Toss shaved cabbage in the dressing.

9. When the kievs are really golden, serve with cabbage salad on the side.

prepare ahead?

The kievs could be cooked ahead of time and reheated in the oven. Or you could make the kievs and refrigerate for a day or so before frying. Salad is better freshly made.

leftover potential

Will keep in the fridge for a week or so.

variations for fun

vegan / dairy free – skip the butter and make a garlic oil by combining garlic with 2-3 tablespoons extra virgin olive oil. Serve kievs drizzled with the garlic oil.

chicken – replace the beans and egg with 2 chicken breasts. Make a little pocket with a sharp knife and insert your butter. Then roll in the almond meal and fry as per the kievs. Will take 3-4 minutes each side.

bean-free– replace the beans with about 250g crumbled tofu. or try broccoli kiev by finely grating 1 head of broccoli with a food processor and using that in place of the beans.

nut-free / less expensive – replace the almond meal with breadcrumbs for a cheaper nut free option.

problem solving guide

bland – remember to season generously. And next time up the garlic level!

burning – next time cook the kievs at a lower temperature and check more frequently. As the butter melts out it can cause the kievs to burn, so be extra careful cooking the second side.

too dry – next time be more generous with the butter. You might like to serve a little soft butter at the table.

falling apart – the egg is really critical to binding the kievs together. Still if you try and turn them too early, before the egg has a chance to set and bind, they can be delicate. A gentle hand is needed here as well.

not cooked in the middle – you want the butter to be melted. Remember to flatten the kievs rather than leaving them as round logs, so there is more surface area in contact with the pan. You could pop them back in the pan for a few minutes if you’d prefer.

serving suggestions

Serve with salad on the side.

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