Bring the salted water to the boil in a large saucepan, wash 1 kg of floury potatoes and add them with the skin to the boiling salted water. Cook for 30 minutes.
In the meantime, peel the two potatoes for the filling, the carrots and the beetroot and cut into small cubes. Cook the potatoes and carrots together in salted water for approx. 10-15 minutes or steam them until the potatoes are soft. About five minutes before the end, add the peas and beetroot and let cook (or earlier, I like the vegetables crunchy).
Drain the peeled potatoes and the vegetable mixture, rinse the potatoes with cold water and let them cool down a little. While the potatoes are cooling, the Russian salad for the filling is prepared by carefully mixing the vegetable mixture with mayonnaise until a creamy consistency is achieved. Season with salt and pepper and set aside.
Then peel the potatoes and press them through a potato press into a bowl (or use a potato masher). Heat 1/4 l vegetable stock, add to the potato mixture, season with the juice of 1/2 lemon, salt, pepper, cayenne pepper and turmeric to taste.
Fill half of the potato mixture into a square form and press flat, brush with Russian salad (the layer should be about as thick as the potato layer, any leftover Russian salad can also be eaten like that). Spread the remaining potato mixture over the Russian salad, press flat again.
To garnish, chop or slice a hard-boiled egg. Chop the parsley or coriander and spread with the egg on the case, put in the refrigerator.
The recipe is a modification of the traditional Peruvian Causa rellena with tuna and avocado as a filling and comes from a Peruvian friend. In Peru, the cause is usually eaten cold as a starter. Unfortunately, it takes a lot of effort, but it`s worth it as a party runner at the cold buffet or for a barbecue evening.
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