Crispy Causa Bites with Ají Amarillo Mayo

Method

1. Put the potatoes, skins on, in a 3 L pot with cold water and some of the salt, bring to the boil on high heat, then lower to medium heat and cook for 28 min, until a skewer slides in easily. Drain.

   Add in this stepFloury potatoes 400 gSalt ¼ tsp

   high heat→medium heat

2. Cover the chicken with water in a 18 cm pan and simmer on medium heat for 12 min, until the thickest part is white all the way through (74 °C inside). Cool and shred very finely.

   Add in this stepChicken breast 120 g

   medium heat

3. Peel the potatoes while hot, mash until smooth, spread out and cool for 15 min. Add most of the ají amarillo paste, half the lime juice and the remaining salt and knead to a firm dough. Leave out the oil here: the dough needs to hold its shape in the fryer.

   Add in this stepAjí amarillo paste (Peruvian yellow chilli) 1 tbspLimes ½Salt ½ tsp

4. Mix the chicken with some of the mayonnaise. Take a piece of potato dough a little bigger than a ping-pong ball (about 45 g), flatten it in your palm, put a teaspoon of chicken and a cube of cheese in the middle, wrap the dough around and roll into a ball. Seal any gaps or the cheese will leak in the oil. Set on a tray and chill for 15 min to firm up.

   Add in this stepMayonnaise 1.6 tbspMozzarella, in 1 cm cubes 40 g

5. Roll the balls in flour, then beaten egg, then panko, pressing the crumbs on gently so they stick.

   Add in this stepPlain flour 2 tbspEggs 1Panko breadcrumbs 50 g

6. Pour oil 3 to 4 cm deep into a 18 cm deep pan and heat on medium-high heat to 175 °C; without a thermometer, it's ready when a wooden chopstick dipped in sends up a steady stream of small bubbles. Lower the balls in gently with a ladle, 4 or 5 at a time, and fry for 3 min, turning, until deep golden all over, then drain on paper towels or a rack. Make sure they are dry so the oil doesn't spit, and turn the pan handle inwards.

   Add in this stepOil for frying 500 ml

   medium-high heat

7. Stir together the rest of the mayonnaise, the remaining ají amarillo paste, the rest of the lime juice and the cilantro for the dip, and serve with the hot causa bites.

   Add in this stepMayonnaise 2.4 tbspAjí amarillo paste (Peruvian yellow chilli) ½ tbspLimes ½Chopped cilantro 3 g