32 oz black beans, or 2 cans drained and rinsed or 3 and 1/2 cup cooked black beans
¼ cup radishes, coarsely grated
1 cup radish sprouts, or alfalfa sprouts
6 pitas, 6 or 7 inches in diameter, opened to form pockets
¾ cup plain nonfat yogurt , plus
2 tbsp plain nonfat yogurt
3 tbsp prepared mango chutney , plus
2 tbsp prepared mango chutney
1 ½ tbsp fresh lime juice
1 jalapeno pepper, seeded and chopped
¾ cup red onion, chopped
½ cup plain dry bread crumbs
2 tsp curry powder
1 tsp ground cumin
½ tsp ground cardamom
½ tsp ground coriander
¼ tsp ground ginger
¼ cup cilantro, chopped
In a small bowl, mix together the yogurt, 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 yogurt, and 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 with 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 tablespoon of the chutney yogurt into each pita pocket.
Add the burgers, then garnish with the remaining chutney, yogurt, sprouts, and cilantro.
Sugar: 10g
:
Calcium: 202mg
Calories: 468kcal
Carbohydrates: 89g
Cholesterol: 1mg
Fat: 3g
Fiber: 16g
Iron: 6mg
Potassium: 793mg
Protein: 23g
Saturated Fat: 1g
Sodium: 405mg
Vitamin A: 131IU
Vitamin C: 10mg
