Saute medium-high heat with olive oil and salt until brown edges appear on vegetables.
Cool on a sheet pan, taste mix and adjust salt if needed.
Once all ingredients have cooled mix together then separate in two batches.
Using food possessor with "S" blade pulse mixture 4-7 times until chopped, repeat with the second batch.
Transfer mixture to a bowl, using 2 oz. portion scoop place 2 oz. scoops on parchment papered sheet pan.
Spacing evenly, then press with 3 fingers to 3/4 inch thickness. If a ball like an appearance is desired do not press and bake in oven as is.
Place in 325-degree preheated oven for 35 minutes, remove once brown edges appear, cool at room temperature or serve immediately.
Freeze by separating with parchment paper and an airtight container.
Reheat in oven or thaw and sear in saute pan.