How to Make Causa Rellena - Peruvian Potato Cakes | Video Recipe The Feedfeed
How to Make Causa Rellena - Peruvian Potato Cakes
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Recipe

Details

Prep time 10mins
Cook time 30mins
Serves or Makes: 6-8 individual causas OR 1 (9x5in) Causa

Recipe

  • 5 yukon gold potatoes (about 2 pounds)
  • 1/ 4 cup plus 1 tablespoon aji amarillo paste
  • 3 limes, juiced
  • 3 tablespoons extra-virgin olive oil
  • 2 chicken breasts, cooked and shredded or a rotisserie chicken
  • 1/ 2 small red onion, finely diced
  • 1 clove garlic, minced
  • 1 cup HLTHPUNK Plant Based Mayo, divided
  • 2 avocados, thinly sliced
  • 1 pint cherry tomatoes, sliced
  • Kosher salt, to taste
  • Diaspora Co. Black Pepper, to taste
  • 2 tablespoons chopped parsley or herb of choice, for garnishing and serving

Method

  • Step 1

    Bring a large pot of water to a boil, add potatoes and cook until fork tender. Drain and mash thoroughly until smooth and free of lumps.

  • Step 2

    Add mashed potatoes, aji amarillo, the juice of 2 limes and vegetable oil to a large bowl. Season with salt and thoroughly mix until potatoes are smooth, free of lumps and the seasonings are fully incorporated. If you’re unable to get a smooth consistency, pass the seasoned potatoes through a tami or sieve.

  • Step 3

    In another bowl, add shredded chicken, red onion, grated garlic, juice of 1 lime and ½ cup of mayonnaise and mix until well combined. Season with salt and pepper to taste.

  • Step 4

    For individual portions, use a ring mold to create the causas. Add ¼ cup of mashed potatoes to the bottom of a ring mold making sure to press down to create a leveled layer. Layer by layer add a dollop of mayonnaise, the avocado, tomatoes, chicken salad mixture. Top with an additional ¼ cup of the potato mixture and smooth the surface using an offset spatula.

  • Step 5

    For a larger Causa Rellena, line a 9x5 inch loaf pan with plastic wrap. Add half of the potato mixture to the bottom of the loaf pan and add a layer of mayonnaise, sliced avocado, tomatoes, and a layer of the chicken salad mixture. Top with the remaining potato mixture and store in the fridge until ready to serve.

  • Step 6

    In a small bowl whisk together remaining mayonnaise, lime juice, 1 tablespoon aji amarillo, a pinch of salt and freshly ground black pepper. Adjust the consistency with a little bit of water if necessary.

  • Step 7

    Remove causa from mold, drizzle with seasoned mayonnaise and garnish with avocado, sliced tomatoes, parsley and flakey salt. Causas should be served at room temperature or slightly cold.