| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Plain nonfat yogurt plus 2 tablespoons |
| 3 | tb | Prepared mango chutney plus 2 tablespoons |
| 1 1/2 | tb | Fresh lime juice |
| 1 | Jalapeno pepper; seeded and chopped | |
| 2 | cn | (16 ozs each) black beans; drained and rinsed, or 3-1/2 cups cooked black beans |
| 3/4 | c | Chopped red onion |
| 1/2 | c | Plain dry bread crumbs |
| 1/4 | c | Coarsely grated radishes |
| 2 | ts | Curry powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground cardamom |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Ground ginger |
| 6 | Pitas; 6 or 7 inches in diameter, opened to form pockets | |
| 1 | c | Radish sprouts or alfalfa sprouts |
| 1/4 | c | Chopped cilantro |
INSTRUCTIONS
In a small bowl, mix together 3/4 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
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