Causa Santa Rosa — Potato and Coriander Cake by Ceviche

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Causa Santa Rosa — Potato and Coriander Cake

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Causa Santa Rosa — Potato and Coriander Cake

Peruvian

Small plate

1 hour

Vegetables/vegetarian

Medium

Serves

Chef Martin Morales offers his twist on a causa, which he serves with a rich olive mayonnaise: “A causa is a traditional layered dish made primarily of mashed potatoes. Our addition of beetroot, carrot and avocado makes a fun, psychedelic combination. They can be assembled in all kinds of moulds and you can vary the fillings as you like. It’s a perfect vegetarian starter or light meal.”

Recipe courtesy of

Ingredients

A handful of coriander sprigs
500g floury potatoes, unpeeled
A pinch of salt
1 tbsp Amarillo Chilli Paste
50ml vegetable oil, plus extra for deep-frying
50g sweet potato, sliced extremely fine lengthways
4 tbsp Olive Sauce (see below), to serve

For the Topping

75g cooked carrots, diced
75g cooked beetroot, diced
1 limo chilli, finely chopped
1 tbsp finely chopped coriander leaves
3 tbsp mayonnaise
½ a small red onion, finely diced
1.5cm piece of ginger, peeledand finely chopped
Juice of ½ a lime
1 large ripe avocado, lightly mashed
Salt and freshly ground black pepper

Olive Sauce (Makes About 400ml)

This rich sauce keeps very well in the fridge and can be used as a dipping sauce.

1 egg
2 tbsp lime juice
200ml vegetable oil
100ml extra virgin olive oil
15 Peruvian botija olives, pitted (you can use kalamata or another black olive if unavailable)
1 dash of Worcestershire sauce
Salt

Method

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Method

First of all, prepare the potato. Put the coriander in a food processor or blender with a little water and blitz until it is puréed. Steam the potatoes with some salt until soft and, when cool enough to handle, peel and mash them. Add the salt and Amarillo Chilli Paste and then gradually add all of the oil, beating continuously, until the mash is smooth and coming away from the side of the bowl. Add the coriander purée to the mash and mix thoroughly. Be careful not to over mix or the mash will become chewy.
To make the olive sauce, put the egg and lime juice in a food processor or blender and blitz together. Mix the vegetable oil and the extra virgin olive oil in a jug and gradually add it to the food processor with the motor running – once the mayonnaise has started to thicken and has emulsified, you can increase the speed. Add the olives and blend until smooth. Add a dash of Worcestershire sauce and more seasoning if necessary. Store in the fridge for up to 1 week. Makes about 400ml.
To make the topping: gently mix the carrots, beetroot, chilli, coriander, mayonnaise, onion, ginger and lime juice together in a bowl and then season with salt and pepper.
If you have a deep-fat fryer, heat the oil to 170°C. If not, pour the oil to a depth of about 5cm in a large, deep saucepan, making sure that it is no more than half full. To test if the oil is hot enough, drop in a cube of bread; if it sizzles and turns golden, the oil is ready.
Deep-fry the thin slices of sweet potato until crisp and until they start to take on a little colour – each one should look like a long, thin crisp. Take care not to burn them. With a slotted spoon, remove the sweet potato crisps from the oil and drain on some kitchen paper.
To assemble each causa, put an 8cm round mould on a plate. Put some mashed potato into it and press down to make a base layer. Top with a layer of mashed avocado and then a layer of the carrot and beetroot mixture. Remove the mould and serve with a few sweet potato crisps arranged on top. Add a large spoonful of olive sauce on the side to serve.