2 lb golden potatoes
¼ cup oil
¼ cup freshly squeezed limes
1 tsp hot yellow pepper grounded
Lettuce leaves for decoration
1 cup of cooked corn kernels
1 cooked egg sliced
4 pitted Mediterranean olives
1 large onion
2 fresh hot pepper pitted, deveined and cut julienne style.
2 limes freshly squeezed
Parsley or cilantro finely chopped
Boil potatoes in a large pot with salt water. Once cooked, peel them and mash them with a potato masher forming a pure. Let it cool. Knead until mixed and season to taste.
Take good size portions of the causa and with your hands make large balls, flattening the top part of the ball. Place on a plate and top it with the creole sauce and a slice of boiled egg.
Decorate the plate with lettuce leaves, olives, corn and fresh cheese.
You may accompany it with a fried fish fillet.
Slice onions thinly. Soak and wash onions several times. Drain and let it dry.
Place onions in a bowl. Season with salt, pepper, lime juice, hot pepper, parsley or cilantro and oil. Mix well.