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Name: Chayote-Potato Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 sm Yellow onion; shredded; (about 2 1/2 cups); 1 ts Canola oil; 1/2 ts Black Pepper freshly ground; 1 lg Boiling potato; peeled and; 1/2 ts Salt; 2 md Eggs beaten; 1 lg Chayote; shredded; Papaya-Avocado Salsa* or; 1/2 ts Ground turmeric; (about 2 1/2 cups); 1/4 c Yellow cornmeal

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INGREDIENTS

1 sm Yellow onion; shredded
(about 2 1/2 cups)
1 ts Canola oil
1/2 ts Black Pepper ; freshly ground
1 lg Boiling potato; peeled and
1/2 ts Salt
2 md Eggs ; beaten
1 lg Chayote; shredded
Papaya-Avocado Salsa* or
1/2 ts Ground turmeric
(about 2 1/2 cups)
1/4 c Yellow cornmeal

Servings

INSTRUCTIONS

6 servings OVO-LACTO In this recipe, chayote, which tastes like a cross between cucumber and zucchini, is shredded with potatoes and blended into skillet vegetable cakes. These cakes make an easy dinner that looks impressive but doesnt require much time. Once cooked, they should be eaten right away. *(see separate recipes) 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. PER SERVING: 78 CAL.; 4G PROT.; 36 TOTAL FAT (1G SAT. FAT); 10G CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBER Recipe by: Vegetarian Times Magazine, January 1998, page 38

NOTES

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Chayote-Potato Cakes

1 sm Yellow onion; shredded
 (about 2 1/2 cups)
1 ts Canola oil
1/2 ts Black Pepper freshly ground
1 lg Boiling potato; peeled and
1/2 ts Salt
2 md Eggs beaten
1 lg Chayote; shredded
 Papaya-Avocado Salsa* or
1/2 ts Ground turmeric
 (about 2 1/2 cups)
1/4 c Yellow cornmeal

6 servings OVO-LACTO    In this recipe, chayote, which tastes like a cross between cucumber  and zucchini, is shredded with potatoes and blended into skillet  vegetable cakes. These cakes make an easy dinner that looks  impressive but doesnt require much time. Once cooked, they should be  eaten right away.    *(see separate recipes)    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.    PER SERVING: 78 CAL.; 4G PROT.; 36 TOTAL FAT (1G SAT. FAT); 10G  CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBER        Recipe by: Vegetarian Times Magazine, January 1998, page 38

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 6 servings

Calories: 153
Calories from Fat: 83 (54%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.4g
Cholesterol 352.5mg		108 %
Sodium 117.5mg		4 %
Potassium 132.5mg		3 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 5.9g
Protein 11g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 153

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