If using dried kidney beans cook them in a pressure cooker for 35 minutes and drain.
Skip the above step if you have chosen to use precooked drained beans.
Melt a small amount of coconut oil in a frying pan on medium heat then proceed to sauteed the minced garlic and onion until translucent. Set aside to cool
Place the kidney beans in a bowl and use a potato masher to break them down
Add the grated carrots to the bean bowl followed by the onion/garlic mixture, tomato puree, coconut aminos, pink salt, ground coriander, cumin and chilli.
Carefully pick the small thyme leaves from their stem and sprinkle into the bowl.
Finally pour in the gluten free oats and start to mix and combine all of the ingredients together
Shape the bean mixture into large flat patties.
Melt some coconut oil in a non stick (very important) frying pan on medium heat.
Cook the patties until golden on each side (a few minutes each side)
Repeat the above step with the remaining patties