Preheat the oven to 200°C and grease a baking tray with oil.
Soak the porcini mushrooms in 300ml of hot water for ten minutes.
Pulse chestnut mushrooms, chestnuts, beans, and macadamia nuts in a food processor into a rough paste.
Drain the porcini mushrooms and add them to the processor, pulsing again to combine.
Transfer the mixture to a bowl and stir in the egg, honey, soy sauce, and breadcrumbs.
Shape the mixture into patties and bake for 25-30 minutes until cooked through.
Steam the kale in a covered pan with a small amount of porcini stock for five minutes.
Serve the baked patties immediately with the tender kale.