Chayote-Potato Cakes

Ingredients

 * ½ tsp salt
 * 1 tsp canola oil
 * Papaya Avocado Salsa or Mango Salsa
 * ½ tsp freshly ground black pepper
 * 1 large chayote, shredded (about 2½ cups)
 * 1 large boiling potato, peeled and shredded (about 2½ cups)
 * 1 small yellow onion, shredded
 * 2 medium eggs, beaten
 * ¼ cup yellow cornmeal
 * ½ tsp ground turmeric

Directions

 * 1) Place chayote, potato and onion in colander and squeeze out excess moisture.
 * 2) Transfer mixture to medium bowl and mix in eggs, cornmeal and seasonings.
 * 3) In large nonstick skillet, heat oil over medium heat. Cook cakes in batches, scooping about ½ cup into skillet for each cake and pressing down to form 4- to 5-inch disk.
 * 4) Cook until both sides are lightly browned, about 5 minutes per side.
 * 5) Transfer finished cakes to a warm plate and cover.
 * 6) Repeat with remaining mixture, adding more oil to skillet if necessary.
 * 7) Serve right away with mango salsa or papaya-avocado salsa.

[[Category:Yellow onion Recipes