Cook This: Causa (round 2)
My girlfriend Stephanie bought me a fabulous cookbook for my birthday called The Mitsitam Café Cookbook. The cookbook is recipes from the Smithsonian Museum Café and features American Indian (including Central and South American) recipes. The photographs are stunning and the recipes look divine. I was excited to see a causa recipe and decided to make it to compare it to the one I posted a few weeks back.
As usual I messed with the recipe based on what I had available so the following reflects my adjustments. It would have been even better with the sauce from the last round, or something similar.
- 1 pound unpeeled purple potatoes
- 1 pound unpeeled Yukon gold potatoes (we used regular yellow potatoes)
- 3 TBSP cup fresh lemon juice
- 2 TBSP light olive oil or canola oil (taste preference)
- ¾ tsp cayenne pepper
- 1 tsp salt
- 2 thinly sliced white onions
- 1 cup thinly sliced red, yellow, or orange peppers (we used orange, I would add red for color next time)
- ½ cup green olives pitted and sliced or chopped
- 2 hard boiled eggs (we used more- one egg per plate)
Place purple potatoes in one pot with salted cold water and cook until fork tender.
Place yellow potatoes in another pot with salted cold water and cook until fork tender.
Drain and cool to touch then peel each batch and put through a ricer or strainer keeping purple in one bowl and yellow in another.
Add 1 TBSP of oil, ½ tsp salt, and 1.5 TBSP lemon juice to each bowl. I’d recommend adding the lemon slowly so it doesn’t get too lemony. We overdid it a bit so my 4-year-old didn’t like them as much as the last version.
While potatoes are cooking sauté onions on a low flame until soft.
Add peppers and place lid on pan. Leave lid on until peppers are softened.
Remove lid and turn heat up. Slightly brown the onions.
Form potatoes into patties, and stack one purple and one yellow ‘puck’ with onion mixture in between and on top.
Sprinkle olives on top and place sliced egg on the plate.
For fun I made a yin-yang symbol with my patties. I was thinking it would make a cool appetizer for a dinner party. Maybe with Yucatan Pork Stew as the main dish? Hmmm…