Because Elizabeth took a look at the recipe section of this blog and thought ‘you know what it needs? More recipes involving pulses, that’s what…’
We are forever in her debt, of course. All the more so because this is a recipe that she actually made Before Having A Baby, which is promising in the extreme.
“These are really delicious, we ate them way before baby came along, but they are nice and easy BLW’ing type patties.
2 tins red kidney beans
around 100g breadcrumbs
1 beaten egg
2 or 3 garlic cloves
Beat together the butter, crushed garlic and a handful of parsley to make garlic butter. Officially you are then supposed to shape it into a roll and chill it, but I never bother with that stage!
Slice the leek thinly and saute gently for 5-6 minutes until very soft
In the meantime, drain and mash the kidney beans in a bowl or whizz them up in a food processor and mix together with half of the breadcrumbs. Add to the pan and heat through.
Take the mixture off the heat. For an adult-sized portion, divide this into 4 large balls – for baby ones obviously make them smaller! Stick your finger into the middle of each ball and fill the hole with as much garlic butter as you can pack in. Squeeze the sides of the hole together over the butter. I usually then squash the balls to make them more of a pattie shape and dip them in beaten egg, then coat in breadcrumbs. For extra crispy ones, repeat for another layer. You can then fry them if you like, but they are equally as good baked in the oven (around 200 degrees) for about 15 minutes or until brown and crispy. They also freeze really well and cook from frozen if you make them into quite a flat shape.”