6 servings OVO-LACTO

In this recipe, chayote, which tastes like a cross between cucumber
and zucchini, is shredded with potatoes and blended into skillet
vegetable cakes. These cakes make an easy dinner that looks
impressive but doesn't require much time. Once cooked, they should be
eaten right forth.

*(see separate recipes)

Place chayote, potato and onion in colander and squeeze out excess
wet. Transfer mixture to medium bowl and mix in egg, cornmeal
and seasonings.

In large nonstick skillet, heat oil over medium rut. Cook cakes in
batches, scooping approximately 1/2 cup into skillet for each cake and
pressing down to shape 4- to 5-inch saucer. Cook until both sides are
lightly browned, astir 5 minutes per slope. Transfer finished cakes to
a warm plate and masking. Repeat with remaining assortment, adding more
oil to skillet if requirement. Serve right away with Mango Salsa or
Papaya-Avocado Salsa.

PER SERVING: 78 CAL.; 4G PROT.; 36 TOTAL FAT (1G SAT. FAT); 10G
CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBRE