Steps
- Heat 3 tablespoons of vegetable oil in a nonstick skillet over medium heat. Soften ⅓ cup of chopped red onion, 2 finely chopped garlic cloves, 1 tablespoon of chopped ají amarillo, and ½ teaspoon of dried oregano.
- Add 2 cups of cooked lima beans and mash in the pan. Season with salt and pepper.
- Stir in 1 cup of cooked white rice, mashing until the mixture forms a thick paste. Divide into 4 portions.
- Shape each portion into an oblong patty in the skillet. Fry over medium heat, turning carefully, until lightly crisp on both sides and soft inside.