Black Bean Cakes, Best Ever!

I devised these for daughter Barbara who is about 90% vegetarian these days.  They are so tasty, even
Sean loves them!  They are quite easy, just time consuming.  You can make the mixture the day or night
before and then cook them up for dinner, freezing what you want to save for another meal.

2 cans black beans, drained and rinsed (use one can whole and process smooth the second can)
1 cup cooked quinoa (I have started using the Earthly Choice 3 continent mixture of quinoa, brown rice,
       wild rice, amaranth and red quinoa)
1 t. cumin
1 carrot, grated on box grater
1/3 cup finely diced red bell pepper
1 medium zucchini, grated on box grater (salted, weighted and then squeezed of liquid)
1/2 onion, finely diced
2 large cloves garlic, minced
1/2 c. salsa (medium)
1/2 c. parsely, chopped fine (I sometimes use cilantro)
1 t. red pepper flakes
1/2 c. romano, grated
2 eggs
1/2 - 1 cup bread crumbs (start with 1/2 cup and then add more as needed)
kosher salt

Heat saute pan.  Drizzle bottom of pan with olive oil.  Make patties out of mixture and gently lay in
pan.  Cook 4 minutes medium heat.  Flip over.  Should be crusty and brown.  Cook 4 more minutes.
Serve with paprika cream.

Paprika Cream:   1/2 Mayonnaise, 1 T. paprika, 1 T. lemon juice....stir to mix.