| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | Vegtime1 | 6 | servings |
INGREDIENTS
| 1 | lg | Chayote; shredded |
| (about 2 1/2 cups) | ||
| 1 | lg | Boiling potato; peeled and shredded |
| (about 2 1/2 cups) | ||
| 1 | sm | Yellow onion; shredded |
| 2 | md | Eggs; beaten |
| 1/4 | c | Yellow cornmeal |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
| 1 | ts | Canola oil |
| Papaya-Avocado Salsa* or Mango Salsa* |
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 doesn't 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 Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 38 Converted by MM_Buster v2.0l.
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