Beet, avocado and chicken potato cake

Directions

1. In a large pot with water cook the potatoes in boiling water. When they are done cooking, peel the potatoes and press them until they turn into a puree. Season them with salt and pepper, the lime juice you prepared, ground chili, and some vegetable oil.

2. Cook the beet in boiling water. When it is cooked through, peel it and cut it into pieces. Blend the pieces with just a little water so that it turns into a puree.

3. Mix the beet puree with the potato puree. That’s the causa.

4. Put a layer or the beet and potato puree on a medium sized plate. Spread mayonnaise on the first level of the causa.

5. Cover with avocado and the egg slices.

6. Then spread some more mayonnaise to add the second layer of the causea. Be very careful when adding the second layer.

7. Add some chicken on this layer and then cover the chicken with another layer of the causa. Refrigerate two hours.

8 Garnish the top with some red pepper. Serve cold.

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