Peruvian Tacu Tacu Rice and Bean Cakes with Salsa Criolla

What you need

• 2 red onions, 1 finely chopped, 1 thinly sliced for the salsa
• salt, to taste
• 2 limes, juiced
• 1 fresh aji amarillo chilli, deseeded and cut into thin slivers
• 1 handful cilantro, chopped
• 8 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 2 tbsp aji amarillo paste
• 1 tsp dried oregano
• 400 g (2 1/2 cups) cooked canary beans, drained; pinto or black beans also work
• 400 g (3 cups) cooked white rice, ideally a day old
• black pepper, to taste
• 4 eggs

Method

Restated from the original video

1. 1

   For the topping, soak the sliced onion in cold salted water for 10 min, then drain well.

2. 2

   Toss the onion with the lime juice, chilli, cilantro and a pinch of salt. Set aside.

3. 3

   Heat 2 tbsp of the oil in a large frying pan over medium heat. Add the chopped onion and cook until soft, 6-8 min.

4. 4

   Stir in the garlic and cook for 1 min.

5. 5

   Stir in the aji amarillo paste with the oregano and fry for 2 min.

6. 6

   Mash half the beans roughly with a fork.

7. 7

   Add all the beans and the rice to the pan and stir until the mixture holds together. Add a splash of water if it seems dry, then season with salt and pepper.

8. 8

   Divide the mixture into 4 portions.

9. 9

   Heat 1 tbsp of oil in a non-stick frying pan over medium heat. Add one portion and press it with a spatula into a thick oval cake.

10. 10

    Fry without moving until the base forms a deep golden crust, 3-4 min. Turn carefully and crisp the other side, 3-4 min.

11. 11

    Keep warm on a plate while you fry the remaining cakes, adding 1 tbsp of oil each time.

12. 12

    Fry the eggs in the last of the oil until the whites are set and the yolks are as firm as you like.

13. 13

    Serve each cake topped with an egg, with the dressed onions on the side.

Imported from cookeatlivelove.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.