Chayote potato cakes

Directions

1. Place the chayote, potato and onion in a potato ricer and squeeze out all of the excess moisture.

2. Place in a bowl and add the eggs, cornmeal and seasonings.

3. 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).

4. Cook on both sides until lightly browned, then transfer to a plate and keep warm.

5. Repeat until all the cakes are done. Serve hot with papaya avocado salsa.

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