| 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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