• Finely chop garlic. Roughly chop mild chorizo. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek!

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 
•  Cook chorizo until golden, 4-6 minutes. Transfer to a bowl.
• Set your air fryer to 200°C. Place bean, lentil and zucchini patties in foil lined air fryer basket and cook until browned and heated through, 10-12 minutes.
• In the last 2 minutes of cook time, sprinkle over Cheddar cheese and cook until melted.

TIP: No air fryer? Place bean, lentil & zucchini patties on a lined oven tray. Cook patties for 10-15 minutes until cooked through. In the last 2 minutes of cook time, sprinkle over cheese and cover with a lid or foil until melted.

• While patties are cooking, roughly chop cucumber.
• Slice avocado in half, scoop out flesh and thinly slice.
• Thinly slice spring onion.
• In a medium bowl, combine cucumber, spring onion, a drizzle of white wine vinegar and olive oil. Season.

• Divide garlic rice between bowls.
• Top with bean and lentil patties, cucumber salsa and avocado.
• Sprinkle over with diced chorizo.
• Dollop with tomato salsa and light sour cream. Enjoy!