Kidney Bean Kiev

Ingredients

3 cups of kidney beans (canned or boiled) mashed
3 cups of breadcrumbs
3 tbsp vegan margerine
1 leek chopped
2 - 3 stalks of celery chopped
1 tbsp parsley
1 tsp chili paste
1/2 onion chopped
5 tbsp aquafaba
oil

garlic herb filling:
5 tbsp vegan margerine
3 garlic cloves
1 tbsp parsley

Method:

saute leek and celery in 3 tbsp vegan butter.  Add half of the breadcrumbs, beans, chili paste, celery and two tbsp of the aquafaba to the leek and celery mix.  Form about 5-6 patties with this mix and make an indentation in each patties. Mix all of the garlic herb filling ingredients and put a tbsp or so of the mix in the indentation of each pattie and cover with the rest of the pattie. Melt 3 tbsp of butter in a pan. Meanwhile dip each patties in the remaining aquafaba mix and then dip in the breadcrumbs to cover. Put each patties in the pan with the melted butter. Heat until both sides of the patties are brown. You may have to add additional vegan butter to the pan so not to burn the patio.