Tacu Tacu (Peruvian Rice and Bean Cakes)

• 200 g Long-grain white rice
• 1 ½ tsp Fine sea salt
• 400 g Canned cannellini beans
• 1 medium Red onion
• 3 cloves Garlic
• 4 tbsp Sunflower oil
• 2 tbsp Aji amarillo paste
• 1 tsp Ground cumin
• ½ tsp Black pepper

1. Cook the rice in a saucepan of salted boiling water for 10 to 12 minutes until tender. Drain well and spread on a plate for a few minutes so it dries slightly.
2. Drain and rinse the cannellini beans, then tip them into a bowl and mash roughly with a wooden spoon so some beans stay whole. Finely chop the red onion and crush the garlic.
3. Heat 1 tbsp sunflower oil in a large frying pan over medium heat. Cook the onion with a pinch of the salt for 5 minutes until softened, then stir in the garlic for 30 seconds.
4. Stir in the ají amarillo paste, ground cumin and black pepper and cook for 1 minute until fragrant. Add the mashed beans and cooked rice, then mix and press with the spoon until the mixture holds together; taste and season with the remaining salt if needed.
5. Spread the mixture out in the pan and press firmly into a thick round, about 2 cm deep. Cook for 6 to 8 minutes until the underside is deeply golden and crisp at the edges.
6. Slide the cake onto a plate, invert another plate on top, then flip it back into the pan. Add the remaining sunflower oil around the edges and cook for 6 to 8 minutes until golden and hot through.
7. Cut into wedges and serve straight away while the edges are crisp. If you are cooking in batches, keep finished pieces warm in a low oven.

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