Chayote Cakes - Adventures of Carlienne

Once again, checking out our local market we found an ingredient neither of us is familiar with nor have we had it in any dish, the Chayote fruit! So, we bought some and wanted to get to know the ingredient through research and experimentation. Learn more about the chayote squash here.

Carlienne’s Chayote Cakes

Materials

Knife & Cutting Board
Medium sized pan
Mixing Bowl
Measurement Tools
Spoon
Fish spatula for flipping the cakes over
Dish and Paper Towel to Soak Up Excess Oil

Ingredients

3 Cups Shredded Chayote
1 Cup Shredded Carrots
1 teaspoon cumin
Sprinkle of salt and white pepper
1 Cup AP Flour
1 Tablespoon Baking Powder
1 egg
1/4 Cup Milk
Salt & White Pepper to taste

Guide

After shredding chayote, let it sit in a colander or strainer with a little salt for about 10 minutes to help dry it out. Press gently to release any excess liquid.
Mix the carrots, chayote, cumin and a sprinkle of salt and pepper together.
For the cake mix, combine the dry ingredients together first, then add the chayote and carrots and mix together to make a thick cake-like batter.
- Pro Tip: you want a ratio of 1/3 batter to 2/3 vegetables, so if you feel u need to get rid of some batter just put some aside or add more vegetables.
Heat a pan to medium high heat and add a splash of oil.
With a spoon just add a scoop to the hot pan and spread it out in a form of a pancake shape moving in some sort of order so you know which one was first.
Cook on the first side until a nice golden brown color, then flip and cook on the second side until a nice color has formed and is crispy.
- Pro Tip: For a less cake-y texture you can keep the batter more runny and use more oil to deep fry it for chayote fritters instead.
Remove from pan, place on paper towel to remove excess oil before plating.
Plate and enjoy!

Try it with:

The chayote cakes are great with a yogurt sauce. Try using different vegetables in the mix or make it spicy or sweet!

Add the drained chayote to the carrot mix

In a separate bowl, sift flour and baking powder

Mix ingredients for a runny pancake batter consistency

Combine batter with your chayote and carrot mix

Cook the pancakes on medium heat until golden brown

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