It’s my version of the Peruvian dish, causa rellena. The principle is a layered cake of mashed potatoes, avocado and some mayonnaise salad (with meat, fish, etc). I think they serve it cold usually. I have no idea actually… As I liked the concept, I made mine.
They use golden potatoes for the color, I had none so I colored my white ones with turmeric, added olive oil and salt too.
My salad is a brunoise of onion, carrot, wasabi greens, in a sauce of tofu, vinegar, mustard, black pepper. All that well drained.
I had only a bear-shaped rice ball shaper to press it, so I got my animal cake. It needed a face…
That makes a delicious salad dish. That could be great in Summer too, but we have cheap avocados right now… I’ll do it again.
GOURMANDE in OSAKA 