Chayote-Potato Cakes

• 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

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.

salt, canola oil, mango salsa, freshly ground black pepper, chayote, boiling potato, yellow onion, eggs, yellow cornmeal, ground turmeric

Taken from www.vegetariantimes.com/recipe/chayote-potato-cakes/ (may not work)