Causa
A Peruvian layered potato dish built on mashed potatoes with swappable protein and vegetable fillings. Layers are pressed firm and chilled, then sliced to reveal the interior.
Ingredients
Method
Peel and cut potatoes into 1.5-inch chunks. Place in a pot of cold salted water, bring to a boil, and simmer until fork-tender, about 15 minutes. Drain well in a colander.
While warm, transfer potatoes to a bowl and mash until smooth. Add lime juice, olive oil, ají amarillo paste, and salt; stir until evenly combined.
Line a loaf pan or 8×4 inch mold with plastic wrap, allowing overhang. Spread half the mashed potato mixture evenly on the bottom.
Arrange the protein, cucumber slices, egg slices, red onion, and green olives in a single layer over the potatoes.
Top with the remaining mashed potato mixture, spreading and smoothing the surface. Fold plastic wrap over the top.
Refrigerate for at least 2 hours (or up to 24 hours) until firm and chilled.
Unmold onto a cutting board and carefully peel away plastic. Slice into 1-inch thick portions and transfer to serving plates.
Garnish with fresh cilantro and serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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