1. Place rice in a saucepan. Pour in coconut milk and 1 can (400ml) water, season with 1/2 tsp salt. Cover with a lid, simmer on low heat for 15-20 minutes. Remove from heat, stand for 5 minutes. Fluff with a fork.

2. Blend beans and cashew nuts to a rough texture. Add remaining ingredients, mix well and season with salt and pepper.

3. Heat a large non-stick pan with oil over medium heat. Add 1/4 cup batter for each patty into pan and cook for 3-4 minutes on each side, or until golden and crispy.

4. Slice cucumber, wedge tomatoes and slice apple. Toss with leaves. Combine dressing ingredients.

5. Serve patties with rice, salad and dressing.

Tip!
If you don't have a food processor, mash beans, finely chop nuts and mix with egg, crushed garlic, grated carrot, flour and chilli.

300g basmati rice
400ml coconut milk

patties
400g cannellini beans, rinsed
175g cashew nuts, roasted
1 egg
1 garlic clove, crushed
2 carrots, grated
1 tbsp kecap manis, optional
1/4 cup cornflour

oil, for cooking

1/2 cucumber
2 tomatoes
1 green apple
1/2 bag mixed leaves (rinsed)

dressing
3 tbsp mayonnaise
2 tbsp sweet chilli sauce
1 1/2 tbsp white wine vinegar

salt and pepper, for seasoning