Tacu Tacu (Peruvian Rice and Bean Cake)

Name: Tacu Tacu (Peruvian Rice and Bean Cake)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 cups Cooked rice; 2 cups Cooked beans; 0.5 medium Red onion; 2 cloves Garlic; 0.5 cup Gluten-free breadcrumbs; 1 tablespoon Aji Amarillo paste; 3 tablespoons Vegetable oil; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 1 cup Salsa criolla

A flavorful Peruvian dish made with leftover rice and beans, formed into a crispy cake. Uses gluten-free breadcrumbs to ensure it is safe for gluten and wheat allergies.

50m4 servings

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Tacu Tacu (Peruvian Rice and Bean Cake) recipe by Safe Plated

WHEAT-free

420 cal|15g protein|60g carbs|15g fat|10g fiber

Ingredients

3 cups Cooked rice
2 cups Cooked beans
0.5 medium Red onion
2 cloves Garlic
0.5 cup Gluten-free breadcrumbs
1 tablespoon Aji Amarillo paste
3 tablespoons Vegetable oil
0.5 teaspoon Salt
0.25 teaspoon Black pepper
1 cup Salsa criolla

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, combine cooked rice, cooked beans, chopped red onion, minced garlic, gluten-free breadcrumbs, Aji Amarillo paste, salt, and pepper.
2Mix well until everything is evenly distributed.
3Heat vegetable oil in a large skillet over medium heat.
4Form the rice and bean mixture into cakes. Place the cakes in the skillet and cook for 5-7 minutes per side, or until golden brown and crispy.
5Serve the Tacu Tacu with salsa criolla.

Substitutions

Regular breadcrumbs → Gluten-free breadcrumbs

Provides texture and helps hold the cake together.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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