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.

Rice And Bean Pancake (tacu Tacu)

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

  1. In a large bowl, mash the cooked rice and black beans together until well combined.
  2. Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper to the rice and bean mixture. Mix well.
  3. Divide the mixture into 4 equal portions and shape each portion into a pancake about 1/2 inch thick.
  4. 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.
  5. Remove the pancakes from the skillet and drain on paper towels.
  6. 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