Tacu Tacu (Rice and Beans Cake)

A flavorful Peruvian dish made from leftover rice and beans, formed into a cake and pan-fried until crispy.

40m4 servings

Contains eggNUTS-free

450 cal|18g protein|65g carbs|15g fat|10g fiber

Ingredients

3 cups Cooked rice
2 cups Cooked beans (pinto or canario)
0.5 medium Red onion
2 cloves Garlic
1 tbsp Aji Amarillo paste
3 tbsp Vegetable oil
0.5 tsp Salt
0.25 tsp Black pepper
4 large Fried Egg (optional)

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

Instructions

1In a large bowl, combine cooked rice and cooked beans. Mash slightly.
2In a skillet, heat vegetable oil over medium heat. Sauté onion and garlic until softened.
3Add aji amarillo paste and cook for 1 minute.
4Add the rice and bean mixture to the skillet. Stir well to combine.
5Season with salt and pepper to taste.
6Form the mixture into a large cake or several smaller cakes.
7Cook for 10-15 minutes, flipping halfway, until crispy and golden brown.
8Serve with a fried egg on top (optional).

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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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