| 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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