Prepare the garlic butter by combining softened butter, crushed garlic, and chopped parsley in a bowl.

Shape the garlic butter into a log, wrap it in parchment paper, and chill until firm.

Mash the canned kidney beans in a mixing bowl using a potato masher.

Stir in 1 1/4 cups of breadcrumbs into the mashed beans until well combined.

Melt butter in a skillet over low heat.

Sauté diced leek and celery in the melted butter for 3-4 minutes until softened.

Add the bean mixture, remaining parsley, salt, pepper, turmeric, coriander powder, and garam masala to the skillet.

Mix all ingredients thoroughly and remove from heat to cool slightly.

Divide the bean mixture into 6 equal portions.

Shape each portion into an oval patty.

Slice the chilled garlic butter into 6 equal pieces.

Place a slice of garlic butter in the center of each bean patty.

Mold the bean mixture around the garlic butter to completely encase it.

Beat the egg in a bowl.

Dip each patty into the beaten egg to coat evenly.

Roll the egg-coated patty in the remaining breadcrumbs to ensure a complete coating.

Heat vegetable oil in a skillet over medium heat.

Cook the patties in the hot oil, turning once, for 7-10 minutes, until golden brown on both sides.

Serve the Kidney Bean Kiev immediately.