← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 300 g white rice
• 4 medium waxy potatoes, peeled
• 600 g lean beef mince
• 2 cloves Garlic, crushed
• 1 tsp Cumin
• 100 g fine dry breadcrumbs
• 4 eggs, to fry
• vegetable oil, for frying
• 3 Tomato, diced
• 1 Red onion, finely diced
• 1 handful Parsley, chopped
• 1 green chilli (locoto), finely chopped (optional)
• 2 tbsp White vinegar
• 1 tbsp Olive oil
• Salt
• Black pepper

Method

1. Cook the rice and keep it warm. Boil the potatoes for 12–15 min until just tender, cool, then slice into 1 cm rounds.
2. Mix the salsa ingredients with a good pinch of salt and set aside.
3. Season the beef with the garlic, cumin, 1 tsp salt and pepper and divide into 4 balls. Scatter breadcrumbs on a board, press a ball on top, sprinkle with more crumbs and flatten with your palm or a rolling pin into a very thin round about 25 cm across. Repeat.
4. Heat a thin layer of oil in a large frying pan over medium-high heat. Fry the potato slices for 4–5 min per side, until golden, then keep warm.
5. Slide in one cutlet at a time (a fish slice helps) and fry for 2 minutes per side, until crisp and cooked through. Drain on paper and repeat.
6. Fry the eggs in the same pan for 3 minutes, keeping the yolks runny. Build each plate: rice and potatoes, the cutlet draped over, a fried egg and a heap of salsa.

Tips

• Chilling the patties for 10 min between baking paper makes the thin cutlets easier to move.
• Leftovers stuffed into a roll make trancapecho, Bolivia’s silpancho sandwich.
• Locoto (rocoto) is very hot: wear gloves to chop it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

196 flavors The Foreign Fork