Chayote-Potato Cakes

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Chayote-Potato Cakes

 

1 large chayote, shredded about 2 1/2 cups

1 large boiling potato, peeled an shredded about 2 1/2 cups

1 small yellow onion, shredded

2 medium eggs, beaten or substitute

1/4 cup yellow cornmeal

1/2 tsp. ground turmeric

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1 tsp. canola oil

 

Place chayote, potato and onion in colander and squeeze out excess moisture.

Transfer mixture to medium bowl and mix in eggs, cornmeal and seasonings.

In large nonstick skillet, heat oil over medium heat. Cook cakes in batches,

scooping about 1/2 cup into skillet for each cake and pressing down to form 4 to

5-inch disk. Cook until both sides are lightly browned, about 5 minutes per

side. Transfer finished cakes to a warm plate and cover. Repeat with remaining

mixture, adding more oil to skillet if necessary.

Makes 6 servings.