Recipe - Black Bean And Radish Burgers

Three fourths cup Plain nonfat yogurt plus 2
tablespoons
3 tablespoon Prepared mango chutney plus
2 tablespoons
1 One half tablespoon Fresh lime juice
1 Jalapeno pepper; seeded and
chopped
2 cn (16 ozs each) black beans;
drained and rinsed, or
3One half cups cooked black
beans
Three fourths cup Chopped red onion
One half cup Plain dry bread crumbs
One fourth cup Coarsely grated radishes
2 teaspoon Curry powder
1 teaspoon Ground cumin
One half teaspoon Ground cardamom
One half teaspoon Ground coriander
One fourth teaspoon Ground ginger
6 Pitas; 6 or 7 inches in
diameter, opened to form
pockets
1 cup Radish sprouts or alfalfa
sprouts
One fourth cup Chopped cilantro

In a small bowl, mix together Three fourths cup yogurt, 3 tablespoons chutney, the
lime juice, and the jalapeno. Cover and refrigerate until ready to use, up
to 3 days. In a food processor or large mixing bowl, place the beans,
onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander,
ginger, the remaining 2 tablespoons yogurt and the remaining 2 tablespoons
chutney. Process or mash with a potato masher to blend the ingredients and
partially puree the beans. Prepare a barbecue fire, or preheat a gas grill
or the broiler. Use your hands to form the bean mixture into 6 patties,
each 3 or 4 inches in diameter. Grill or broil the patties, turning once
carefully with a spatula, until browned and crusty on both sides, about 10
minutes total. Spoon about 1 tablespooon of the chutney yogurt into each
pita pocket. Add the burgers, then garnish with the remaining chutney
yogurt, sprouts, and cilantro. Makes 6 sandwiches.
Posted to fatfree digest by "John Wallace" jwallace@lava.net on Apr 28,
1998