Main course

Tacu Tacu

A crisp-crusted rice-and-bean cake with a soft centre and a savoury base of onion, garlic, and yellow chile.

What you’ll need

• cooked canary beans: 600 g
• cooked rice: 600 g
• onion: 150 g
• ají amarillo paste: 45 g
• garlic: 12 g
• vegetable oil: 60 ml
• fine salt: 8 g
• ground cumin: 3 g

How to make it

1. The cooked rice and beans should be cold and fairly dry; drain overly wet beans in advance. Mash about two-thirds of the beans while leaving some whole for texture.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.