Causa A La Limena

From: Peruvian Cooking, Basic Recipes.

Potatoes chopped for
                boiling
Mashed/mixed potatoes
                and paste Layer of avocados Layer of tuna
Layer of mayonnaise Potato around the
                sides Covered and rounded
                off
Side view of a
                version prepared in a tin for slicing
A slice served with
                Aji Amarillo sauce
Notes: this is the Peruvian (specifically Lima'n) starter.  It requires Aji Amarillo paste and, optionally, Crema de Aji or Huacatay sauce, both of which can be purchased from Sol Andino on-line and in person in London.  You can vary the filling as you wish, though it is usual to include some form of sea food.

Serves 8.

Ingredients

Method

  1. Bring a pan of water to the boil, add the potatoes, bring back to the boil and cook for 25 minutes.
  2. Mash the boiled potatoes and place in a large bowl.
  3. Add the Aji Amarillo paste, lime juice, oil and mix until smooth.
  4. Assembly can be done in several ways:
  5. Whatever you decide to do, flatten out half of the mixture in your container to around 2 cm thick.
  6. In layers (the order doesn't matter) add:
  7. Add the remainder of the potato on top and, if making individual cakes, around the sides of each one.
  8. Refrigerate until use: it is best handled when pretty solid.
  9. Garnish with the sliced hard boiled egg, pitted black olive slices and chopped parsley and add a good swirl of Cream de Aji on the side when serving.


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