Chayote-Potato Cakes

Ingredients:

• 2 1/2 cups chayote, shredded
• 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
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 1 tsp canola oil
• papaya-avocado salsa

Directions:

1. Place the chayote, potato and onion in a potato ricer and squeeze out all of the excess moisture. Place in a bowl and add the eggs, cornmeal and seasonings.
2. Heat the oil over a medium flame and drop about a half cup of the mixture onto the skillet, flattening with the back of a spoon (they should each be four or five inches in diameter). Cook on both sides until lightly browned, then transfer to a plate and keep warm. Repeat until all the cakes are done. Serve hot with papaya avocado salsa.