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Bean Curd Burgers

1 small red onion, finely chopped
1 garlic clove, crushed
1 teaspoon of ground cumin
1 teaspoon of ground coriander
2 tablespoons of lemon juice
1 1/2 cups of canned garbanzo beans, drained and rinsed
2 3/4 ounces of soft silken bean curd, drained
4 ounces of cooked potato, diced
4 tablespoons of chopped fresh cilantro
salt and pepper
1/2 cup of dry whole wheat bread crumbs
1 tablespoon of vegetable oil

Relish
1 teaspoon of sesame seed paste
4 tablespoons of lowfat unsweetened yogurt
1 inch piece of cucumber, finely chopped
1 tablespoon of chopped fresh cilantro
garlic salt, to taste

To Serve
2 medium tomatoes, sliced
1 large carrot, grated
4 burger baps, halved

Place the onion, garlic, spices and lemon juice in a pan, bring to a boil, cover and simmer for 5 minutes, until the onions are softened.
Place the garbanzo beans, bean curd, and potato in a bowl and mash well. Stir in the onion mixture, cilantro and seasoning and mix together. Divide the mixture into 4 equal portions and form into patties 4 inches across.
Sprinkle the bread crumbs onto plate and press the burgers into the crumbs to coat both sides.
Heat the oil in a large skillet and cook the burgers for 5 minutes on each side, until golden. Mix the relish ingredients together in a bowl and let chill. Place the sliced tomato, grated carrot, cooked burgers and relish in the baps and serve. Serves 4

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