Air-fryer rice, tuna and vegetable burgers

Fridge leftovers inspire me: leftover rice and two tired vegetables gave me this idea.

INGREDIENTS FOR 4 BURGERS

290 g COOKED RICE (left from sushi)

1 CARROT

1 COURGETTE

1/2 ONION

1 EGG

100 g TUNA

DRIED BASIL

GRATED CHEESE

BREADCRUMBS FOR COATING

SALT

PEPPER

TOMATO SAUCE

I coarsely grate courgette, carrot and onion and wilt in oil without overcooking.

I put rice and crumbled tuna in a bowl.

I add vegetables, egg, salt, pepper and basil.

I add a few tablespoons of Parmesan for a sticky but firm mixture.

I oil a plating ring, press in mixture and add two mozzarella pieces, leftover from pizza.

I cover with more mixture.

I sprinkle breadcrumbs, remove ring and coat base and sides too. I lightly oil and put in an air fryer or normal oven on baking paper.

I bake at 180°C for about 20 minutes until golden, turning carefully halfway.

I served tomato sauce and boiled, breadcrumbed chard stalks like cutlets.