Rice And Bean Pancake (tacu Tacu)
Rice and Bean Pancake, also known as Tacu Tacu, is a popular Peruvian dish that combines rice, beans, and spices to create a flavorful and hearty pancake. This dish is a great way to use up leftover rice and beans, and it can be served as a main course or as a side dish.
Ingredients
- 2 cups cooked white rice
- 1 cup cooked black beans
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, mash the cooked rice and black beans together until well combined.
- Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper to the rice and bean mixture. Mix well.
- Divide the mixture into 4 equal portions and shape each portion into a pancake about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat. Cook the pancakes for 5-7 minutes on each side, or until golden brown and crispy.
- Remove the pancakes from the skillet and drain on paper towels.
- Serve the rice and bean pancakes hot, topped with your choice of salsa, avocado, or fried eggs.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 45g
- Fat
- 4g
Supplies
Large bowl Skillet Spatula
Tools
Stovetop
Serving suggestions
Serve the rice and bean pancakes with a side of fresh salad or Peruvian salsa criolla.
Tips & tricks
For extra flavor, you can add chopped cilantro or aji amarillo paste to the rice and bean mixture before shaping the pancakes.
Cost
$5