Chayote-Potato Cakes
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Contents |
Description
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Ingredients
- 1/2 tsp. salt
- 1 tsp. canola oil
- Papaya-Avocado Salsa or Mango Salsa
- 1/2 tsp. freshly ground black pepper
- 1 large chayote, shredded (about 2 1/2 cups)
- 1 large boiling Potato, peeled and shredded (about 2 1/2 cups)
- 1 small yellow onion, shredded
- 2 medium eggs, beaten
- 1/4 cup yellow cornmeal
- 1/2 tsp. ground turmeric
Directions
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.
Serve right away with mango Salsa or Papaya-avocado Salsa.
Other Links
See also
Categories: Recipes | Vegetarian | Chayote Side Dish Recipes | Pan-fry Chayote Recipes | Yellow onion Side Dish Recipes | Pan-fry Yellow onion Recipes | Papaya Recipes | Potato Recipes | Ground turmeric Recipes | Pepper Recipes | Yellow onion Recipes | Canola oil Recipes | Corn flour Recipes | Avocado Recipes | Chayote Recipes | Mango Recipes | Onion Recipes | Egg Recipes | Salt Recipes | Oil Recipes
