BEAN BURGERS WITH CORIANDER CREAM
1 (19 ounce) can red kidney beans, drained and rinsed
1/3 cup dry bread crumbs
1/2 cup salsa
2 teaspoons vegetable oil
1/3 cup light sour cream
2 tablespoons minced fresh coriander
In bowl, mash beans with potato masher or fork until fairly smooth
but still with some small lumps. Stir in bread crumbs and salsa to
make fairly firm mixture. With wet hands, form into four 1/2-inch
In large nonstick skillet, heat oil over medium high heat; cook
patties, turning once, for about 10 minutes or until crusty outside
and piping hot inside.
Meanwhile, stir sour cream with coriander. Serve over patties.
Serve on whole wheat or multi-grain burger buns or in whole grain
pita bread split in half.
Makes 4 servings.