Note: If you have time I suggest buying hard adzuki beans and soaking them for 24 hours. I use the method found in "Grown & Gathered" Cookbook, which you can find online here. Allow yourself a full day for soaking and 30 minutes of simmering your beans if using this technique. Otherwise just use canned adzuki beans if you prefer.
In a large mixing bowl combine the adzuki beans and flaxseed meal. Mash with a potato masher till about two thirds of the beans are broken down (you want to leave some whole for texture). Set aside.
Place the carrot, onion, garlic, fresh herbs and mushrooms all into a blender and blend on a low setting till well combined. It should resemble a thick paste. Spoon out the mushroom mixture from the blender and add to the adzuki beans with a generous seasoning of salt and pepper. Mix well ensuring everything is well combined.
Form the mixture into patties using your hands. You should have enough mixture to make around 6 patties. At this stage you can freeze them until you are ready to use if you like.
To cook, heat a heavy based fry pan to medium heat and add a generous amount of coconut oil or quality heat stable oil. Add the patties and allow them to cook on one side for a good 4 minutes or so, basically until nice and golden brown underneath and forming a crust. Flip the patties over and cook on the other side till golden, around another 4 minutes. You can flip them over again if you like to get a really good crust, just ensure they do not burn.
Remove patties from the heat and place on some absorbent paper to slightly cool or onto plates if you are eating them straight away. These adzuki bean and mushroom patties are delicious on burgers and with some goat cheese or nut cheese as pictured here.