Tacu Tacu (Dairy-Free & Nut-Free)

Ingredients

• 2 cups Cooked rice
• 2 cups Cooked beans (pinto, cannellini)
• 1/2 cup Red onion, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Aji Amarillo paste
• 3 tbsp Vegetable oil
• to taste Salt and pepper
• 2 tbsp Plant-based butter

Instructions

1. 1Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium heat (190°C / 375°F). Add the 1/2 cup of finely chopped red onion and 2 cloves of minced garlic. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and the garlic is fragrant.
2. 2Add the 2 cups of cooked rice, 2 cups of cooked beans, and 1 tablespoon of Aji Amarillo paste to the skillet with the onions and garlic. Stir everything together until well combined, breaking up any large clumps of rice or beans.
3. 3Continue to cook and stir the mixture for 5-7 minutes, until it thickens into a cohesive paste. Season with salt and pepper to your preference. Mix thoroughly to ensure the seasoning is evenly distributed.
4. 4Divide the rice and bean mixture into 4 equal portions. Use your hands to shape each portion into a flat patty or oval, about 1/2-inch thick.
5. 5Add the remaining 2 tablespoons of vegetable oil and the 2 tablespoons of plant-based butter to the same skillet. Heat over medium heat (190°C / 375°F) until the plant-based butter is melted and the oil is shimmering.
6. 6Carefully place the 4 shaped Tacu Tacu patties into the hot skillet. Fry for 5-7 minutes on each side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
7. 7Remove the Tacu Tacu from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot.

Substitutions

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