INGREDIENTS

* 2 tablespoons oil
* 2 onions, diced
* 4 garlic cloves, minced
* 2 carrots, grated finely
* 2 cups black beans, cooked
* 10 sun dried tomatoes, soaked in hot water until soft, coarsely chopped
* 2 cups shiitake mushrooms, dried, soaked in hot water until soft, coarsely chopped
* 2 baked sweet potatoes, scooped out of skin
* 2 cups quinoa, cooked
* 1 1/2 cup home made bread crumbs or wheat germ or bran
* 2 tablespoons caraway seeds
* 1 teaspoon sea salt
* 1 teaspoon onion powder
* 1 teaspoon red pepper flakes
* 1/2 – 1 cup tomato puree
* 4 tablespoons mustard
* 2 tablespoons balsamic vinegar

METHOD

Heat oil in a skillet over medium heat. Add onions and garlic and lower heat. Cook until lightly browned, several minutes. Add carrots, beans, tomatoes and mushrooms and cook an additional 4-5 minutes, stirring occasionally. Turn off heat. 

Mash slightly in pan, until beans are half crushed.Place skillet mixture in large bowl with remaining ingredients and mix thoroughly. If mixture is too moist, add more breadcrumbs.

 Form into 12-15 patties and cook over medium heat in oiled skillet, about 4 minutes on each side or until heated through and slightly crispy on the outside (patties can also be baked on a cookie sheet for 25 minutes at 180C/350F). Serve on a bun.