Vegetarian Kiev’s served with seasonal vegetables.
Two medium potatoes cooked and cubed
Half cup green peas – I used frozen.
2 or 3 florets of broccoli and cauliflower slightly steamed and in small pieces
Salt and pepper
Fresh thyme about one tablespoon
Fresh parsley about one tablespoon
4 slices of garlic butter – I made my own but shop bought is fine
Half cup bread crumbs
1 clove garlic
1 teaspoon olive oil
Firstly in a non stick pan heat the oil and add chopped garlic. Do not let it burn but straight away add the potatoes peas broccoli and cauliflower. Add all the herbs and season well and take off the heat and let it cool.
Spiralize two medium raw potatoes.
Shape the vegetable mixture into oblong shapes about 3 inches long and while shaping place a slice of chilled garlic butter in their centre.
Coat the kievs in the breadcrumbs then wrap the spiralized potato strings around the kievs then deep fry them until golden brown-about 3/4 minutes. Place them on an oven tray and in the oven for about 10 minutes so the garlic butter has a chance to melt. Serve them with seasonal vegetables. You can also serve vegetarian gravy made with onions red wine and vegetable stock.
Of course you will need to have a spiralized which are now widely available in the shops.