Recipes from French Guiana: Chayote-Potato Cakes

Recipes from French Guiana

Chayote-Potato Cakes

Country: French Guiana
Course: Side
Makes: 6 to 8 cakes


  • 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


  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.