This savory pancake from Peru uses leftover rice and canary beans for a hearty breakfast or lunch.
In this recipe, it is shaped into one large pancake and cut into wedges.
Top this rice-and-bean cake with salsa criolla, a Peruvian onion relish.
Credit: Aubrie Pick
Aji amarillo is a Peruvian yellow chile, it is moderately hot with a fruity flavor.
The fresh chile peppers are rarely available; aji amarillo us most commonly available as a paste in jars.
Canary beans, also known as Peruano or Mayocoba beans, are mild-tasting yellow beans.
Let sit 10 minutes; drain.
Saute the Onion
Pour 1 tablespoon grape-seed or vegetable oil into a 10-inch nonstick skillet over medium-high.
Stir in chopped onion and garlic; saute until lightly browned, 5 to 6 minutes.
Stir in 1/2 teaspoon kosher salt and 1 teaspoon aji amarillo paste; scrape into bowl of food processor.
Scrape into a large bowl.
Stir in 1 cup beans, the rice, parsley, and oregano.
Fry the Pancake
Set same skillet over medium and pour in 1 tablespoon grape-seed oil.
Once oil is shimmering, add bean mixture and use a spatula to lightly pack it down.
Cook until deeply browned on bottom, 7 minutes.
Cook until browned, 7 minutes more.
Remove from heat, invert plate on top of skillet, and flip.
Top with salsa criolla; serve hot with lime wedges.
2,000 calories a day is used for general nutrition advice.
