Preheat oven to 350°F. Mix together carrots, ginger and olive oil. Place on a nonstick baking sheet and bake uncovered until carrots are tender and golden brown. When cooked, set aside small amount of carrots for garnish.

Purée remaining carrot and ginger mixture with water or chicken stock until a smooth sauce is created. Season with salt and pepper to taste. Place sauce in a pot and warm on stove until hot.

Cook pasta according to package directions. Drain and toss pasta in the roasted carrot sauce.

To serve, set 2 small patties on bottom of plate and twist the pasta over the patties. Garnish with roasted carrots.

While roasting the Garlic & Carrots start preparing the Black Bean & Salmon Patties. Drain and rinse beans, and divide in half. Place first half of beans into a blender or food processor, add 1 tbsp olive oil and purée into a creamy mixture.

Add purée to bowl with remaining beans, salmon, cilantro, onion, red pepper and eggs. Mix by hand and add salt and pepper to taste. Form into 8 small patties.

In a nonstick frying pan on medium heat, heat the remaining 1 tbsp of olive oil. Cook patties, flipping over until both sides are golden brown.