To begin, heat 2 tablespoons of oil in a large frying pan over medium heat. Add chopped red onion and cook until softened and translucent. Stir in the minced garlic and ají amarillo paste. Sauté until the mixture becomes fragrant and the paste deepens in colour. Move to combining rice and beans.

In a large bowl, combine the cooked rice with the mashed beans. Add the cooked onion mixture. Mix thoroughly until well combined. The mixture should be thick but pliable. Season generously with salt and black pepper. Proceed to shaping the patties.

Divide the mixture into four equal portions. Using slightly oiled hands, shape each portion into a thick oval patty, pressing firmly to bind. Avoid making them too thin, as they may break during frying. Prepare your pan for crisping.

In a non-stick or cast iron pan, heat 1–2 tablespoons of oil over medium heat. Ensure the oil is hot before placing the patties to prevent sticking. Transition to frying.

Gently place each patty into the hot oil. Cook for 4–5 minutes per side until a golden crust forms and the interior is heated through. Do not move them too early to avoid breaking. Flip carefully with a flat spatula. Move to draining excess oil.

Once crisp and browned on both sides, transfer patties to a paper towel–lined plate to drain any excess oil. Let them rest for a minute while preparing the garnishes.

If serving with fried eggs, crack them into the same pan and cook to your preferred doneness. A runny yolk adds a rich contrast to the crispy patties. Move to assembling the dish.

Place one Tacu Tacu patty on each plate. Top with a fried egg and serve with fried ripe plantains and salsa criolla. Presentation tip: Use a drizzle of lime juice and a scattering of chopped coriander for freshness.