First, grill one large onion, and 200-300g of button mushrooms (or 2 medium portobello mushrooms) on the BBQ. Let cool and dice.
Using a fork, roughly smoosh a can of red beans with a peeled, boiled potato, salt, pepper, cumin and smoked paprika. Mix in the onions and mushrooms, 2 eggs, breadcrumbs and finely ground cashews or walnuts. Form patties (but not too much, you are not making hockey pucks) and let rest in the fridge for one hour or more. Lightly brush with the patties with olive oil before grilling on a medium heat. Only flip once if you can.
Blend 1 bunch cilantro, 3 large green onions, 1 garlic clove, good mayonnaise, a touch of sour cream or yogurt and salt.
Roasted veggie sauce:
Blend BBQed carrots, onions, eggplant, tomato and a raw clove of garlic and salt.
BBQ mushroom pate:
Blend BBQed mushrooms, BBQed onions, salt, breadcrumbs and cream cheese.