Tacu Tacu Vegano con Palta (Vegan Rice and Bean Cake)
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Ingredients
- 400 g cooked white rice
- 400 g tinned cannellini beans, drained
- 2 garlic cloves
- 1 red chilli, finely chopped
- 1 red onion, finely sliced
- 1 ripe avocado
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 412 kcal
- Protein
- 11.4 g
- Carbohydrate
- 47.5 g
- of which sugars
- 3.7 g
- Fat
- 17.4 g
- of which saturates
- 2.8 g
- Fibre
- 8.8 g
- Salt
- 0.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mash two-thirds of the cannellini beans roughly, then mix with the cooked rice, garlic and half the red chilli.
- 2
Heat the vegetable oil in a frying pan, press the rice and bean mixture into the pan in one flat cake and fry for 5-6 minutes each side, until golden and crisp.
- 3
Mix the red onion, remaining chilli, lime juice and coriander for a quick salsa criolla.
- 4
Slice the avocado.
- 5
Cut the rice cake into wedges and serve topped with the avocado and salsa criolla.
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