Chayote-potato Cakes – We Love God!

We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegetarian	Vegtime1	6	Servings

INGREDIENTS

1		Chayote, shredded
		about 2 1/2 cups
1		Boiling potato, peeled and
		shredded
		about 2 1/2 cups
1		Yellow onion, shredded
2		Eggs, beaten
1/4	c	Yellow cornmeal
1/2	t	Ground turmeric
1/2	t	Freshly ground black pepper
1/2	t	Salt
1	t	Canola oil
		Papaya-Avocado Salsa* or
		Mango Salsa*

INSTRUCTIONS

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.

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 74 Calories From Fat: 23 Total Fat: 2.6g Cholesterol: 55.2mg Sodium: 232.5mg Potassium: 171.7mg Carbohydrates: 9.6g Fiber: 1.1g Sugar: <1g Protein: 3.2g