Causa - Peruvian chilli and potato cake with crab Recipe
Ingredients for people
- Crab meat : 200 g
- Desiree potato(es) : 4 whole
- Chilli paste : 150 g
- Sunflower oil : 100 ml
- Lime(s) : 4 whole
- Fine salt : 6 pinch(es)
- Garlic clove(s) : 1 bulb
- Onion(s) : 1 whole
- Tomato(es) : 2 whole
- Shallot(s) : 1 whole
- Red chilli(s) : 1 whole
- Fine salt : 6 pinch(es)
- Lemon(s) : 1 whole
- Olive oil : 100 ml
- Sherry vinegar : 20 ml
- Garlic clove(s) : 1 whole
- Whole egg(s) : 2 whole
- Avocado(s) : 2 whole
- Lemon(s) : 1 whole
- 1
Peel and cut the potatoes into large chunks. Cook the potatoes in salted water until tender. When the potatoes are cooked, drain and then mash with a potato masher or ricer.
- 2
Boil the eggs for 9 minutes. Allow to cool. Peel and then finely grate the eggs.
- 3
Slice the avocados. Squeeze over some lemon juice to prevent the avocado from dsicolouring.
- 4
Juice the limes.
- 5
Slice the shallots and garlic. Heat frying pan with a tablespoon of oil and cook the shallots until golden, add the garlic and cook for a further minute. Add the chilli paste and then blend this mixture until you have a paste.
- 6
Put the mashed potatoes in a bowl and slowly add the remaining oil, lime juice and chili paste. Check the seasoning.
- 7
For the crab dressing:
- 8
Peel the tomatoes and remove the seeds. Peel and finely dice the chilli, shallot and garlic. Place these ingredients into a food processor with the olive oil and sherry vinegar and blitz to a puree. Mix this with the crab
- 9
To serve:
- 10
Put a metal ring in the middle of the plate and start filling it with a layer of potato then avocado, potato, then crab and then potato and finish with a layer of avocado and grated eggs.
«The crab can be replaced with cooked chicken breast or cooked tiger prawns»
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10mins
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20mins
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