Purple Potato and Avocado Causa Rolls are a colorful Peruvian dish made by layering mashed purple potatoes with lime juice and a creamy avocado filling. They are chilled before serving.
Quick Made Purple Potato and Avocado Causa Rolls
Description
Purple Potato and Avocado Causa Rolls are a colorful Peruvian dish made by layering mashed purple potatoes with lime juice and a creamy avocado filling. They are chilled before serving.
Ingredients
Instructions
PREPARE THE PURPLE POTATOES
Start by peeling and chopping the purple potatoes into evenly-sized chunks. Place them in a large pot, cover with cold water and add a pinch of sea salt. Bring the water to a boil over medium heat and cook the potatoes for 15-20 minutes or until tender when pierced with a fork. Drain the potatoes thoroughly and transfer them to a large mixing bowl. Using a potato masher, mash the potatoes until smooth and free of lumps. Allow the mashed potatoes to cool to room temperature.
Tip: Do not add any liquid to the potatoes while mashing, as the mixture needs to remain firm for shaping the rolls.
PREPARE THE AVOCADO FILLING
Cut the avocado, in half, remove the pit and scoop the flesh into a bowl. Mash the avocado with a fork until creamy, leaving some small chunks for texture. Add the lime juice, finely chopped red onion and a pinch of sea salt. Mix until all ingredients are evenly combined. Taste and adjust the seasoning if necessary.
Tip: Add lime juice immediately after mashing to prevent the avocado from browning.
ASSEMBLE THE CAUSA BASE
Spread a sheet of plastic wrap or parchment paper on your work surface. Take a handful of the cooled mashed purple potato mixture (about ¼ of the total quantity) and press it gently onto the plastic wrap, forming a flat rectangle or oval about 1 cm thick.
Tip: Use a spatula or the back of a spoon to create an even surface for a neat roll.
ADD THE FILLING AND ROLL
Spread a thin layer of the avocado filling over the flattened potato base, leaving about 1 cm of space around the edges. If desired, add a layer of (your chosen) optional filling, such as shredded chicken, tuna or chopped vegetables. Gently lift the edge of the plastic wrap to start rolling the potato and filling it into a tight log. Roll carefully to avoid tearing. Repeat this process for the remaining potato mixture and filling.
Tip: Refrigerate the rolls for 10 minutes after assembling to help them hold their shape before slicing.
SLICE AND SERVE
Remove the plastic wrap from the rolls and place them on a cutting board. Using a sharp knife, slice each roll into 2-3 cm thick pieces. Arrange the slices on a serving plate and drizzle with avocado oil. Garnish with additional chopped red onion or lime wedges, if desired.
Tip: For a stunning presentation, top each slice with a small dollop of avocado filling or fresh herbs like cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Sodium 140mg6%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Potato masher, citrus juicer, chopping board, sharp knife
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