Tacu-Tacu (Peruvian Lima Bean Cakes)

jewishfoodsociety.org

aromagik

subheading: FOR THE TACU-TACU:

1 ½ cups jasmine rice

2 cups lima or butter beans

1 red onion, medium chopped

2 tablespoons flour

½ teaspoon ají amarillo (optional)

2 teaspoons salt

⅛ teaspoon pepper

subheading: FOR THE SALSA CRIOLLA:

1 red onion

6 tablespoons vegetable oil, separated

3 teaspoons chopped cilantro

2 garlic cloves, grated

2 carrots, grated

2 tablespoons lime juice

⅛ cup yellow pepper, thinly sliced

Directions at jewishfoodsociety.org

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