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1
Cook the Sofrito (Aderezo)
10 Mins
Medium heat, about 160°C (320°F)
Heat half the oil in a large frying pan over medium heat. Add the red onion and cook for 4 to 5 minutes until soft and translucent, then add the garlic, aji amarillo paste and cumin and cook for 1 minute more until fragrant. This sofrito, called the aderezo, is the flavour base of the whole dish.
Keep the heat at medium: the onion should soften and sweeten, not brown and turn bitter.
Done when: The onion is soft and sweet-smelling, the paste has darkened slightly, and the pan smells warm and fragrant.
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2
Mash the Beans and Mix the Cake
10 Mins
No heat — mix at room temperature, about 20°C (68°F)
Tip the hot sofrito into the bowl with the mashed and whole beans, then add the day-old rice, salt, pepper and chopped coriander. Mix with your hands or a large spoon until everything is evenly combined and the mixture holds together when squeezed. Taste and add a little more salt if it needs it.
If the mixture will not hold together, mash a few more beans into it; if it feels wet, add a spoonful of rice.
Done when: The mixture holds its shape when squeezed into a ball and does not crumble apart.
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3
Shape Four Oval Cakes
5 Mins
Room temperature, about 20°C (68°F)
Divide the mixture into 4 equal portions and shape each one into a flat oval about 2 cm (3/4 in) thick, pressing the edges firmly so they do not crumble. A smooth, compact cake fries evenly and holds its crisp crust.
Wet your hands lightly before shaping: the mixture will not stick to damp hands.
Done when: Four smooth, compact ovals with no cracks at the edges.
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4
Fry Until Golden and Crisp
15 Mins
Medium-high heat, oil about 180°C (350°F)
Heat the remaining oil in the same pan over medium-high heat until it shimmers, about 180°C (350°F). Lay in the cakes, two at a time, and fry without moving them for 4 to 5 minutes per side until deep golden and crisp. Lift them out with a wide spatula and drain briefly on kitchen paper.
Do not crowd the pan: two cakes at a time keeps the oil hot and the crust crisp instead of soggy.
Done when: Both sides are deep golden brown and crisp, and the cake lifts cleanly from the pan in one piece.
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5
Fry the Eggs and Serve
5 Mins
Medium heat; eggs cooked to about 71°C (160°F)
In the same pan, fry the 4 eggs sunny-side up until the whites are fully set and the yolks are hot, about 71°C (160°F), about 2 to 3 minutes. Place a cake on each plate, top with a fried egg, and serve at once with fried plantain and salsa criolla on the side.
Fry the eggs last, one minute before serving, so the yolks are still warm and runny when the plate reaches the table.
Done when: The egg whites are fully set with no clear jelly, and the yolks are warm and glossy.
auto_awesome Finishing Touches & Plating
Serve each cake hot with its fried egg on top, fried plantain and salsa criolla on the side, and hot chilli sauce for those who want it.
Peru
35m
