We also used mushrooms from Probasco Farm, spring carrots from Idyllwild Farm, parsley from Running Creek Farm, eggs from Lobenstein Farm, an onion from Back Acres Farm, bread crumbs made from a bit of bread from Blue Oven Bakery, and served on a bed of spring greens from a few different farmers.
2 cups cooked beans, drained
one small onion, finely chopped
2 cloves garlic, finely chopped
1 carton oyster mushrooms, chopped
2 large or 5 small carrots, finely chopped
1 bunch parsley, chopped
1 beet, peeled and grated
a small handful of flour
a few slices of bread (stale bread works best)
Begin by sauteing the onions, garlic and mushrooms and carrots in a bit of oil until mushrooms are tender.
In a large mixing bowl, mash the bean slightly with a fork. Add cooked mushroom mixture, parsley, shredded beets. Season with salt and pepper (you may also add hot pepper or another spice if you so choose) to taste.
After you are happy with the flavor, add the egg and mix well. If the mixture seems too wet to form into patties, add a little flour.
Place the stale bread in a food processor or blender and pulse until it becomes bread crumbs. Place bread crumbs on a plate.
Form into patties and dip both side into the bread crumbs. Once all patties have been formed and dipped, place them on an oiled baking sheet and bake at 350F for about 30 minutes or until the tops are slightly browned. Serve in a sandwich, on a bed of greens, or after completely cool freeze on a clean cookie sheet and then transfer into a freezer safe container or bag and reheat in a frying pan on the stove top.