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CAUSA RELLENA (PERUVIAN LAYERED POTATO CAKE)

May-27-2017
Neetu Suri
30 minutes
Prep Time
45 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT CAUSA RELLENA (PERUVIAN LAYERED POTATO CAKE) RECIPE

This versatile Peruvian dish, Spanish. It can be tried in my variations. Ideally it is served cold, but I have made changes to this dish as per Indian palate.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Spanish
  • Pan fry
  • Roasting
  • Blending
  • Grilling
  • Baking
  • Sauteeing
  • Salad
  • High Fibre

Ingredients Serving: 2

  1. A). For Mashed potatoes Patty layers
  2. 1. Boiled Sticky medium potatoes: 5-6
  3. 2. Lime or lemon juice -- 2 no.
  4. 3. Salt and pepper -- to taste
  5. 4. Oil for pan fry
  6. B). SALAD
  7. 1. Assorted greens: parsley, basil, celery
  8. 2. Ripe avocado sliced: 1/2
  9. 3. Zucchini slices slightly sauted with olive oil
  10. 4. salt, cayenne pepper, mixed dried herbs
  11. 5. Lemon juice: 1 no.
  12. C). COLESLAW
  13. 1. finely shredded Chinese cabbage, carrots, bell peppers
  14. 2. A dollop of fresh cream
  15. 3. A dollop of mayo
  16. 4. 2-3 drops of honey
  17. D). Cherry tomatoes drizzle
  18. 1. Olive oil: few drops
  19. 2. Flaxseed: 1 tsp
  20. 3. Garlic crushed: 1 tbsp
  21. 4. Whole Cherry tomatoes: 5-6
  22. 5. Chopped Cherry tomatoes: 5-6
  23. 6. Mixed dried herbs: rosemary, parsley, thyme
  24. 7. Salt, pepper
  25. 8. Balsamic vinegar: 2-3 drops
  26. E). Cajun and Chipotle Sauce for Top
  27. 1. Mayo: 3 tbsp
  28. 2. Red paprika powder: 1/4 tsp
  29. 3. Garlic powder: 1/4 tsp
  30. 4. Dried mix herbs: 1 tsp
  31. 5. Chipotle chilli caned: as per spice tolerance
  32. 6. Greek yogurt : 1 tbsp
  33. 7. Chilli flakes: 1/2 tsp
  34. 8. Salt as per taste
  35. F). DUCHESS Potato peak
  36. 1. Mashed potato: 1cup
  37. 2. Cream Cheese: 1 tbsp
  38. 3. Milk: 1 tbsp
  39. 4. Salt, pepper
  40. 5. Oil for greasing

Instructions

  1. A.) Mash Potato patties... These will be used as Layer 1, 3, 5
  2. Mix all the Mash potatoes ingredients given and sieve through potato strainer or masher or blended to make sure the mix is smooth.
  3. Take a metal or glass deep ring, I have used a heat proof Borosil glass ring open from both sides to layer the complete dish. Grease it.
  4. Heat a non stick pan, grease the pan.
  5. Place the ring and add mash of above potato mix to form a circle pattie of 1 or 1.5" high.
  6. Press carefully with spoon and lift the ring.
  7. Grill it on one side to get the crisp on one side.
  8. Once grilled, carefully lift and keep it aside on the butter paper.
  9. Repeat this 3 time to get 3 of these patties.
  10. B). Layer 2 Is salad side:
  11. Mix all the greens and dressing together. Toss and keep aside
  12. C). Layer 4: Creamy coleslaw
  13. In a bowl add finely shredded Chinese cabbage, carrots, bell peppers.
  14. Add a mix of fresh cream and mayo with little honey.
  15. Mix and keep aside.
  16. D). Cherry Tomato Garlic Drizzle on Layer 2 and top.
  17. In a wok, add few drops of olive oil.
  18. Add some flax seeds, finely crushed garlic, saute, add chopped cherry tomatoes and full cherry tomatoes, some dried herbs.
  19. added rosemary and basil, salt, pepper and few drops of balsamic vinegar.
  20. Let it cook for 4-5 min. Keep aside.
  21. E). Cajun and Chipotle Sauce for Top
  22. Mix eggless mayo, red paprika powder, garlic powder, dried mix herbs, Dill, Chipotle chili (caned), Greek yogurt, dried chill flakes, salt in blender
  23. Heat a little to make it flowy before serving..... Or Alternatively you can used ready-made packs and combine equal
  24. F). DUCHESS Potato peak
  25. Blend Mashed potato, cream cheese, milk, salt, pepper into a smooth mix.
  26. Filled in piping back. PIPE it with Stary nozzle in Duchess peak on greased butter paper in baking tray and placedFilled in piping back. PIPE it with Stary nozzle in Duchess peak on greased butter paper in baking tray and placed it in a preheated oven at 220 ° for 4 to 5 min or till a little grill glaze it in a preheated oven at 220 ° for 4 to 5 min or till a little grill glaze come on the peak.
  27. Don't over do or peak will die.
  28. ASSEMBLING THE CAKE
  29. In a serving dish, I have laid the green Avocado salad on one side.
  30. Place your greased Glass Deep Ring on a suitable place on dish.
  31. Carefully place the 1st potato patty as the base, the uncooked side be on the top.
  32. Now layer the Cherry tomato mash on the patty, followed by 2nd green leaves avocado salad.
  33. Place the 2nd potato patty as 3rd layer again with grilled side on the bottom side and uncooked side on top.
  34. Scoop 4th layer of Creamy Coleslaw dollop. Spread evenly.
  35. Place the 3rd potato patty as 5th layer again with grilled side on top this time and uncooked side on coleslaw.
  36. Press all the layers slightly with a spoon and pull up the glass ring carefully. Your cake is laid.
  37. Place Duchess potatoes, around the cake and cherry tomatoes.
  38. Pipe a little Chipotle Sauce in piping bag and drizzle as you like.
  39. Once above to serve, heat the Chipotle Sauce a little and drop it on the top of cake.
  40. Top with cherry tomatoe, zucchini slice and parsley.

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