Soak 10 g (¼ oz) dried porcini mushrooms in hot water. Drain and chop. Fry 1 chopped onion in olive oil. Add 2 sliced garlic cloves, the porcini, salt and pepper. Cook for 5 minutes. Add 1 tbsp balsamic vinegar. Stir until evaporated. Blitz 15 g (½ oz) oats in a food processor and put in a bowl. Drain and rinse 1 x 400 g 14 oz) tinned black beans. Blitz half and add to oats. Add unblitzed beans, 150 g (5½ oz) grated cooked beetroot (beets), liquid squeezed out, 100 g (3½ oz) cooked rice, the onion, 1 tsp chipotle paste, ½ tsp paprika, ground cumin and coriander, 1 tbsp tomato sauce (ketchup), grated zest of ½ lime, 1 tbsp chopped coriander (cilantro) and 15 g (½ oz) breadcrumbs. Shape into 4 patties and chill. Fry in olive oil until golden.