Chayote-Potato Cakes Recipe

Name: Chayote-Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp. salt; 1 tsp. canola oil; Mango Salsa; 1/2 tsp. freshly ground black pepper; 1 large chayote, shredded (2 1/2 cups); 1 large boiling potato, peeled and shredded (about 2 1/2 cups); 1 small yellow onion, shredded; 2 medium eggs, beaten; 1/4 cup yellow cornmeal; 1/2 tsp. ground turmeric

Servings: persons

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.
4
Cook cakes in batches, scooping about 1/2 cup into skillet for each cake and pressing down to form 4- to 5-inch disk.
5
Cook until both sides are lightly browned, about 5 minutes per side.
6
Transfer finished cakes to a warm plate and cover.
7
Repeat with remaining mixture, adding more oil to skillet if necessary.
8
Serve right away with Mango Salsa or Papaya-Avocado Salsa.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 tsp. salt, 1 tsp. canola oil, Mango Salsa, 1/2 tsp. freshly ground black pepper, and more.

Yes, Chayote-Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chayote-Potato Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions