In Peru, a causa is considered a light lunch or snack, a dish that is often served at weddings or other celebrations.
For the Mashed Potatoes:
2 pounds potatoes, peeled
3 teaspoons dried yellow aji chili powder
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons corn oil
For the Shrimp Filling:
1 cup cooked chopped shrimp
¼ cup finely chopped celery heart
2 sprigs flat-leaf parsely, chopped fine
½ teaspoon salt
½ cup mayonnaise
For the Causa:
oil for the pan
1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
½ teaspoon finely chopped parsley
Cook the whole potatoes in water over moderate heat until soft. Mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth. Stir the spice paste into the potatoes and mix well.
In a bowl combine all the filling ingredients until smooth. Spread half of the mashed potato in the oiled dish. Spread all of the filling over the potatoes. Cover with the balance of the potatoes. Cover with plastic wrap and chill until cold. Serve cold, cut into 2-inch-wide slices.
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