Heat up  titch of oil in a non-stick skillet and sauté the panko for a quick couple of minutes until lightly browned and crisp.  Turn off the heat and scrape the panko out into a bowl and set aside.

Add a bit more oil to the same skillet and add in the shallot (or onion).  Cook for a few minutes until softened and then stir in the tomato paste, salt and carrot.  Cook, stirring regularly until the carrots are also softened and maybe even a little bit browned.  Deglaze the pan with the vinegar, being careful to scrape up all of the browned bits and then remove the pan from the heat and stir in the crispy panko and beans.  Use a potato masher to mash the mix together, but only a few times.  These seem to hold together best when there are still a fair amount of beans left intact.  Stir in the egg and a good grinding of pepper and then form the mix into 6, equal-sized portions.  Shape into patties and then get ready to grill or fry or freeze.

We grilled ours on the barbecue because we were also making Smashed Cheeseburgers, but a skillet would do the trick with 3 or 4 minutes per side.  We also froze 4 for future use and they worked out brilliantly!