Causa is another great (generally) gluten-free dish from the Peruvian cuisine and I couldn't wait to share it. The most common version I found is made of 2 medium disks of mash potato, with a filling of chicken salad, tuna or avocado.

The recipe below is a vegetarian version, inspired by the book Cocina Peruana from Martin Morales. A great inspiration and guide to explore some of the best Peruvian food.

Ingredients (4 servings)

• 600 gr yellow potatoes

• 2 tsp Aji Amarillo paste (Recipe here LINK)

• 10-20 cilantro leaves (to taste)

• 50 gr sweet potato

• 50 ml olive oil

• 100 gr carrot

• 100 gr beetroot (pre-cooked)

• 1/2 shallot or small red onion

• 2 tbsp mayo

• 1 small chili pepper

• 1 cm ginger

• 1 avocado

1. To start, cook the potatoes in a pot with water or in a steamer until soft (pierce it with a fork to check). Let them cool down then peel them. Blend the cilantro leaves with a bit of water, or crush them with a mortar.

2. Transfer the potatoes in a bowl and mash them. Add the Aji paste, the cilantro mix and the olive oil little by little while mixing the potato mash for a little bit. Set aside.

3. Cook the carrot in boiling water for about 20 minutes, let it cool and cut in cubes (5-10 mm). Cut the beetroot in cubes of the same size. In a little bowl combine the carrot, beetroot, mayo, thinly chopped onion, thinly chopped chili pepper and grated ginger.

4. Separately, cut the avocado in 2 halves and cut it in small pieces. Cut the sweet potato in thin strings and shallow fry them in a little pan.

5. Now you’re ready to combine your causa. Onto the serving plate, create a disk of potato mash with a kitchen ring (7 cm approximately). Then place 1/4 of the avocado bites and, on top of that, 1/4 of the beetroot-carrot mix. Garnish with the fried sweet potato and, if you like, some cilantro leaves.

TIPS: You can preserve this dish for maximum 1 day, better if the 3 layers are separate and not assembled yet.

Have you tried it? Do you have any suggestions? Leave your comment!