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 thick patties.

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.