METHOD: Empty the bottle of bean salsa into fine sieve over a bowl. Let drain for about 20 minutes. Push slightly to remove as much moisture as you can. Empty into another large bowl. Add the egg and whisk well combining it into the salsa. Then add cashews, oats, zest, 1/2 C breadcrumbs, salt and pepper, and garlic salt. If too moist, add the 1 T of breadcrumbs to bind. You want to be able to grab a wad of it in your hands and make a sticky patty. Form into patties. Fry in a large pan in oil. Make sure the pan and oil are screaming hot before cooking. Brown on each side. Remove and serve with caper sauce. I served with baby lettuce dressed in a bit of rice wine vinegar and a nice olive oil. Add quartered tomatoes and another flourish of salt and pepper. Garnish with parsley and sage, if desired.