Starters
Causa limena with chicken
Cold yellow potato cake with aji and a filling of chicken and avocado.
Gluten-free
Ingredients
- 1 kg of yellow potato, peeled and in chunks
- 3 tablespoons of aji amarillo paste
- 1 lime (juice)
- 2 tablespoons of oil
- 300 g of cooked and shredded chicken
- 3 tablespoons of mayonnaise
- 1 avocado in slices
- 1 hard-boiled egg in slices
- Black olives to decorate
- Salt and pepper to taste
- 500 ml of water to cook
Step-by-step
Using a different robot? Switch it here:
- Place the water and a pinch of salt in the mixing bowl, put the potato in the basket and cook 20 min/Varoma/speed 2.
- Remove the water, transfer the potato to the mixing bowl and crush 20 sec/speed 4 until you get a fine puree.
- Add the aji amarillo paste, the lime juice, the oil, salt and pepper and mix 30 sec/speed 4.
- Let the dough cool completely in the refrigerator.
- Mix the shredded chicken with the mayonnaise, salt and pepper for the filling.
- Form a layer of potato dough, cover with the chicken and avocado filling, and close with another layer of potato.
- Decorate with hard-boiled egg and olives, refrigerate 30 minutes and serve cold.
Tips
- Yellow potato gives the ideal texture; if you do not have it, use a starchy potato.
- Serve well chilled so it keeps its shape.
- You can also fill it with tuna or crab.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
