Seeing that I have not posted my bean patties recipe
I thought I better do so here.

I found this recipe in an old cookbook that had lost it cover. At the time I was looking for a bean recipes to use up 3kg beans, I and my friend was growing at the time. I still have some of these beans left. You can use any kind of bean for this recipe.

Cooked Minced Beans Mixture
Any kind of beans can be used for these dishes. If dried beans are use they must be well washed, then soaked in water overnight, and cooked until tender but not mushy. Mince the cooked beans or rub them through a coarse sieve, using the back of a wooden spoon. (I use a potato masher)

Make a mixture of 2 cups of beans and 1 cup of the following (or a mixture of them): Breadcrumbs, wheatgerm, mashed potato, or cooked cereal. Up to 1/2 cup of cheese or chopped nut may be added, but these are optional. (That's for every 2 cups of minced beans add 1 cup of bulk mixture. Up to about 3 teaspoons of flavorings.)

In the following recipes any of these foods and /or flavorings can be added: Soy sauce, grated garlic, mixed herbs, chopped celery, Worcestershire sauce, Chilli sauce, 2 part curry powder + 1 part turmeric, finely chopped capsicums (red or green), paprika, mustard, chutney, sage, thyme, rosemary, lemon juice, cider vinegar, tomatoes, eggs, milk or whatever you like. Make to your taste. Note:- I divide mixture in two and do two flavors normally curry & herbs ones.


3 dishes of beans

Closer look at Mashed beans texture

Mixing in the mashed potatoes

Using Cooked Minced Beans Mixture

Bean Croquettes
Shape the cooked minced beans mixture into sausage shapes about 20mm (3/4 inch) thick and 90mm (3 1/2 inches) long. Cover with beaten egg and roll in breadcrumbs or wheatgerm. Shallow fry in hot oil or in Teflon pan until golden brown. Two per serving.

Bean Rissoles/Patties
Shape the cooked minced beans mixture into patties cakes shapes about 20mm (3/4 inch) thick and 60mm (2 1/2 inches) round. Cover with beaten egg and roll in breadcrumbs or wheatgerm. Shallow fry in hot oil or in Teflon pan until golden brown. Two per serving.

Bean Cutlets
Shape the cooked minced beans mixture into cutlets using a piece of macaroni inserted into the end to resemble a bone. Cover with beaten egg and roll in breadcrumbs, or wheatgerm. Shallow fry in hot oil or in Teflon pan until golden brown. Serve with tomato wedges and green peas or beans. Serving size: 2 bean cutlets (80mm x 50mm each)

Mashed Beans

Bean Loaf
2 cups cooked & mashed beans
1/2 cup milk
6 tsp. Soya flour
2/3 cup breadcrumbs
1/3 cup wheatgerm
1 cup chopped celery
1 egg, well beaten
salt

Mix the milk into the Soya flour and stir until smooth. Add the other ingredients and shape into a loaf. Bake in greased baking dish in moderate oven (375 F) 190 C for 35 minutes.

Baked Bean Casserole
1 cup cooked & mashed beans
1 cup grated carrots
1 cup grated onion
1 cup chopped celery
salt
tomatoes slices
grated cheese
wheatgerm or breadcrumbs

Place vegetables in layers in greased casserole, season and top with the sliced tomatoes, grated cheese and sprinkling of wheatgerm or breadcrumbs. Bake in a moderate oven (375 F) 190 C until the wheatgerm or breadcrumbs browns - usually 20 to 25 minutes.

From Old Vegetarian Booklet

Curried Bean Rissoles using the above method

4 cups cooked beans unfrozen
2 large potatoes cooked & mashed but still hot.
2 tsp curried powder
1 tsp turmeric
Few pieces finely chopped capsicums (red or green)
Add Breadcrumbs as dried filler if mixture is too moist.

Blend and mix well.

Shape the cooked minced beans mixture into patties cakes shapes about 20mm (3/4 inch) thick and 60mm (2 1/2 inches) round.
Cover with beaten egg and roll in breadcrumbs or wheatgerm.
Shallow fry in hot oil or in Teflon pan until golden brown.
Two rissoles per serving.
About 16 rissoles/patties


Curried bean mixture


Plates of bean patties ready for the freezing

Freezing Instuctions
Mold rissoles or Croquettes as above and put on to plastic plates about 8 to a plate with glad wrap over them to keep freezer clean. Freeze for about 2 hours or more until solid remove from plates and wrap in serving size amounts and label. Cook from frozen this whole shapes better.

Note:-
**You could divide the mixture up before adding flavoring ingredients so that they are not all the same. I have done this on occasions.
**I usually soak and cook 4 - 6 cups of dried beans at one time in large pasta cooking pot with a drainer, cool and then put 2 cups cooked beans per bag then put into freezer. Defrost and use as above when required.
**Now if the beans are old and the skins are the tuff then remove the outer coating of the cooked beans. The beans in the picture were grown in 2006 and dried in my garden I got around 3kg worth. They were a heritage bean. I still have a few left of them.