CAUSA
[RECIPE #1]PERUVIAN POTATO DISH
--- DISCONTINUED MENU ITEM --- YIELD: 6-8 portions ---
"A layered Peruvian classic featuring golden potatoes with aji amarillo, filled with diced portobello mushrooms, avocado, and topped with our house vegan mayo"
POTATO BASE
- *Potatoes (floury / for boiling): 1.5 kg
- *Aji amarillo paste: 60-80 g (to taste)
- *Lime juice: 60 ml (about 2-3 limes)
- *Sunflower oil: 80 ml
- *Salt: 12-15 g
- *Black pepper: to taste
FILLING
- *Avocado, diced: 2 medium (300-350 g)
- *Portobello mushrooms, diced: 250 g
- *Red bell pepper, finely diced: 120 g
- *Red onion, finely diced: 80 g
VEGAN MAYONNAISE
- *Aquafaba: 120 ml
- *Sunflower oil: 200-240 ml
- *Lime juice: 20 ml
- *Garlic: 1 small clove
- *Salt: 6-8 g
- *Black pepper: to taste
TO FINISH
- *Fresh parsley, finely chopped: 10 g
- *Olives (optional): 80-100 g
- *Freshly ground black pepper
CHEF NOTES & TIPS
- >The potato mixture should be seasoned slightly stronger than you think; it balances once assembled.
- >If serving later, keep the potato base covered at room temperature (short time) to avoid drying.
- >For service, aim for ~180-200 g potato base + 90-110 g filling per portion.
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