| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 16 | oz | Pinto beans, rinsed, drained |
| 1/2 | c | Shredded lowfat cheddar |
| 1/4 | c | Dry bread crumbs |
| 2 | tb | Chopped gr onions w/tops |
| 1 | ts | Worcestershire |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
| 1 | Egg white or 2T egg product | |
| 4 | Whole wheat hamb. buns | |
| 4 | Slices tomato | |
| 4 | Lettuce leaves | |
| 1/2 | c | Plain nonfat yogurt |
| 2 | ts | Prepared horseradish |
INSTRUCTIONS
HORSERADISH SAUCE Spray 10 inch nonstick skillet with nonstick cooking spray. Mash beans in med bowl. Mix in cheese, bread crumbs, onions, worcestershire, pepper, salt and egg white. Shape into 4 patties. Cook in skillet over med heat about 10 mins, turning once until light brown. Serve on buns with horseradish sauce, tomato and lettuce. Per serving--280 calories, 14 gr protein, 5 grams fat, 0 cholesterol, 790 milligrams sodium, 3 grams saturated fat, 2 grams unsaturated. From Betty Crocker Low Fat Low Cholesterol Cooking Shared on Cooking Echo by Lisa Greenwood
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