• Finely chop garlic. 
• 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, set your air fryer to 200°C.
• Place bean, lentil & zucchini patties into a 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? Preheat oven to 220°C/200°C fan-forced. 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 bake until melted. 

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

• Divide rice between bowls.
• Top witha cheesy bean-lentil patty, salsa and avocado.
• Dollop with tomato salsa and light sour cream to serve. Enjoy!