Tacu Tacu de Lentejas - Peruvian pan fried Lentil & Rice cake
Tacu Tacu de Lentejas is a Peruvian pan fried cake made from cooked lentils and rice mixed with a sofrito of onion, garlic, and ají amarillo. Crispy on the outside, dense and creamy inside. No overnight soaking required.
Servings 4 people
Ingredients
- 4 cups of Cooked Lentils
- 6 cups of Cooked Rice
- 1 Red onion diced
- 3 Garlic cloves minced
- 1/2 cups of minced Scallions white part
- 1/4 cup of chopped Scallions green part
- 2 tablespoons of "Ají Amarillo" paste
- 1 teaspoon of Cumin
- 1 teaspoon of Paprika
- Salt & Pepper
- Vegetable Oil
Instructions
- In a hot pan add 2 tablespoons of vegetable oil, add onion, scallions, garlic let it cook until tender then add "ají Amarillo" paste and let it cook for another 3 min, then reserve.
- In a bowl add rice, lentils, cooked veggies, seasoning, and mush them with a potato musher.
- Shape your Tacu Tacu dough into football balloon shapes.
- Then in a hot pan add 3 tablespoons of oil and cook your Tacu Tacu, 2 min per side, then reserve.
- Serve with
Sarsa Criolla or "Pollo Saltado"
Notes
- Lentils do not require to soak overnight, making this a really quick Tacu Tacu recipe.
- Season your lentil water in that way, you will be creating more layers of flavor, you could season it with cumin, pepper, a few chili flakes, paprika, garlic powder.
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