---
title: Tacu Tacu (Peruvian Rice and Bean Cake)
servings: 4
prep time: 10 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/tacu-tacu-peruvian-rice-bean-cake
---

Gather @long-grain rice{200%g}, @black bean{1%can}, @vegetable oil{4%tbsp}, @fresh cilantro{2%tbsp} and @black pepper{}.

Mash about two-thirds of the black beans with a fork, leaving the rest whole for texture, adding a splash of the reserved can liquid if the mash seems dry.

Heat 2 tablespoons of oil in a skillet and soften half the @onion{1} and half the @garlic{3%clove} for 3 minutes; stir in the @aji amarillo paste{1%tbsp} and cook 1 minute more. ~{3%minutes}

Off the heat, mix in the rice, mashed and whole beans, the remaining raw onion and garlic, @salt{} and pepper until evenly combined into a sticky mass.

Heat the remaining oil in the skillet over medium heat. Divide the mixture into 4 portions, press each into a thick oval patty, and fry until a deep golden crust forms, about 4 minutes per side. ~{8%minutes}

Meanwhile, fry the eggs in a separate pan to your liking, yolks left soft.

Slide each tacu tacu onto a plate, top with a fried @egg{4}, and finish with cilantro.