Recipe - Bangkok Chicken

1 pound Firm tofu
2 cup Cooked black beans, well
Drained
Three fourths cup Quickcooking oats,
Uncooked
One half cup Red onion, finely chopped
One half cup Carrots, finely grated
1 teaspoon Plus 1 tsp grated fresh
Ginger root
2 teaspoon Tarmari or soy sauce
2 teaspoon Packed brown sugar
2 Cloves garlic, minced
1 To 3/2 tsp red pepper
Flakes

x Vegetable oil x Flour for dusting x slice peeled cucumber

Squeeze tofu in paper towels to discard excess water. Mash tofu in a large
bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix
well. Lightly brush both sides of patties with vegetable oil and dust with
flour. Brush gill rack with oil. Cook over mediumhot coals about 4
minutes on each side. Serve on toasted buns and top with Peanut Cilantro
Sauce and cucumber slices.

Peanut Cilantro Sauce:

3 Tbs natural crunchy peanut butter 3 Tbs fresh lemon juice One fourth cup fresh
cilantro, minced

In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to
combine.

Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger with a
touch of Thailand.

Posted by Posted by Posted by Terry Frye A01TMF1@MVS.CSO.NIU. to the
Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip