Cake Chicken With Mashed Duo

The pea soup: Cook the peas in boiling salted water 5 min. Drain and refresh in ice water. Peel the cucumber, remove seeds, cut into cubes and place in a bowl with the butter, cornstarch, chopped mint and peas cooked. Add salt and pepper and blend until a fine puree. Book.

Once roasted chicken, shred the meat and set aside. Lower the oven temperature to 180 º. Peel the remaining potato, cut into slices with a mandolin and cook in boiling salted water 5 min. Line a baking sheet with parchment paper and place on top four pastry rings well separated.

Place a few slices in the bottom of potato, spread over shredded chicken meat, cover with mashed potatoes and peas have the above.

Culminate with the rest of the potato and baking sheets 10 min at 180, until brown potatoes. Remove the cakes from the oven, carefully emplatarlos and remove the ring.

Sprinkle with freshly ground pepper and garnish with fresh oregano.