Light Bean Fritters with Rice and Pork

Mash the cooked beans with a ladle or similar utensil until a paste consistency is achieved, reserving some of the liquid.

In a large bowl, combine the mashed beans, cooked rice (seasoned or not), shredded pork (if using), shredded carrot, tomato paste, hot sauce, and most of the fresh herbs.

Thoroughly mix all base ingredients, lightly pressing down to break up some of the rice grains, ensuring the mixture is uniform.

Add the breadcrumbs and cassava flour; mix until incorporated, reaching a consistency that is moldable but still slightly moist. Avoid adding more flour to keep the fritters from becoming heavy.

If using, add the cheese and mix gently. Shape the mixture into balls of your desired size. If you plan to stuff them, place a small piece of cheese in the center before closing the ball.

Heat the vegetable oil in a pan over medium heat.

Fry the fritters in hot oil, in small batches to maintain a stable temperature. Remove with a slotted spoon and place on paper towels to drain excess oil.

Serve the fritters hot, garnished with the remaining fresh herbs and accompanied by a vinaigrette or creamy cheese spread (like cream cheese), if desired.