World cuisine
Causa limena
Cold Peruvian cake of yellow potato, aji and chicken filling.
Gluten-free
Ingredients
- 800 g yellow potato
- 2 tablespoons yellow aji paste
- Juice of 2 limes
- 4 tablespoons oil
- 250 g cooked shredded chicken
- 3 tablespoons mayonnaise
- 1 avocado
- 1 teaspoon salt
- 1 pinch of pepper
Step-by-step
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- Place the chopped potato in the Varoma and cook 25 min/Varoma/speed 1 with 800 ml water in the mixing bowl.
- Empty the mixing bowl and pass the potato to the still-hot mixing bowl.
- Add the yellow aji, the lime, the oil and the salt.
- Blend the puree 30 sec/speed 4 to a fine and homogeneous dough.
- Mix separately the chicken with the mayonnaise, salt and pepper.
- Assemble a layer of puree, one of filling and another of puree in a mould.
- Cover with slices of avocado over the filling.
- Chill in the fridge 1 hour before unmoulding and serving.
Tips
- The potato should be quite dry for a firm dough.
- You can also fill it with tuna or crab.
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