Peruvian Anchovy Stuffed Potatoes (causa De Anchoveta)

Peruvian Anchovy Stuffed Potatoes, also known as Causa de Anchoveta, is a delicious and unique dish that combines the flavors of Peruvian and Chinese cuisines. This recipe features creamy mashed potatoes stuffed with a savory anchovy filling, creating a perfect blend of textures and tastes.

Peruvian Anchovy Stuffed Potatoes (causa De Anchoveta)

Ingredients

  • 2 large potatoes, boiled and mashed
  • 1/4 cup lime juice
  • 1/4 cup yellow chili paste
  • 1/4 cup mayonnaise
  • 1/2 cup Peruvian anchovies, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 hard-boiled eggs, sliced
  • 1 avocado, sliced
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix the mashed potatoes with lime juice, yellow chili paste, and mayonnaise. Season with salt and pepper.
  2. Divide the potato mixture into two equal parts.
  3. Place one part of the potato mixture in the bottom of a serving dish and spread it evenly.
  4. Layer the chopped anchovies and red onion on top of the potato mixture.
  5. Carefully place the sliced hard-boiled eggs and avocado on top of the anchovy layer.
  6. Cover the filling with the remaining potato mixture, spreading it evenly to cover the filling.
  7. Chill the stuffed potatoes in the refrigerator for at least 30 minutes before serving.
  8. Slice into portions and serve chilled.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
0 minutes
Total time:
30 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
12g
Carbohydrates
30g
Fat
10g

Supplies

Serving dish Knife Cutting board

Tools

Bowl Spoon

Serving suggestions

Serve the Peruvian Anchovy Stuffed Potatoes as an appetizer or a side dish for a Peruvian-Chinese fusion meal. It pairs well with a refreshing ceviche or stir-fried vegetables.

Tips & tricks

For a spicier version, add a few drops of hot sauce to the potato mixture before assembling the stuffed potatoes.

Cost

$10