Causa La Limenia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s) (Amarilla), yellow
- 0.3 cl olive oil
- 2 lime (s), or lemons, the juice it
- Salt pepper
- 2 onion (s), medium-sized
- 1 chilli pepper (s), or Aji amarillo
- 2 lime (s), or lemons, the juice it
- Parsley, finely chopped
- Coriander green, finely chopped
- salt and pepper
- Salad
- Egg (s), hard-boiled
- Olives, black
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins in salted water, peel them and put them through the potato press. Now let the puree get cold.
- Then season with salt, pepper, lemon juice and oil to taste. Shape balls and flatten them like meatballs (burgers).
- For the salsa, cut the onions into fine rings and add the lemon / lime juice.
- Dice chilli or aji or cut into rings, add finely chopped parsley and / or coriander and a little oil, stir everything together and pour over the flattened potato balls.
- Actually, the whole thing is now nicely decorated (but it is not a must).
- Put the lettuce leaves on the plate, a few quartered, hard-boiled eggs and a few black olives on the outside.
- You can serve this as a starter or, for example, serve tuna with it and eat it as a light evening meal.
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