This was my first go-around with Chayote…they can come with thorns and without. I found these (con espinas ~ with thorns) at a local Hispanic market and I just couldn’t resist. With that said, it took my daughter and I forever to get two of them in a bag. It was like picking up tiny porcupines ~ OUCH! Next time I will buy the smooth chayote for sure! I know I’ve said it before, but I have to repeat myself. Venture out to these specialty grocery stores in your area…you will be introduced to so many new foods to try and it’s all about adventures in the kitchen!
If you have never used chayote, they are a perfect sub in any recipe that calls for zucchini or summer squash. With that said, if you can’t find chayote for this recipe, just use zucchini or summer squash!
Also, I have to note that I’m loving my favorite new product…Otto’s Cassava Flour. I have made variations of these patties before but used coconut flour. Everyone else in the house loves the patties, but my youngest daughter can detect the coconut flavor and won’t eat them….but she ate these right up! (thank you Lawd!)
- 2 chayote, peeled and grated (zucchini or yellow squash can be subbed)
- 1 large carrot, peeled and grated
- 1/4 cup cassava flour
- 2 tablespoons almond meal
- 1/2 cup finely chopped onion
- 3 large eggs
- sea salt and ground pepper to taste
- Cut a thin slice off the larger end of your chayote to enable a flat surface. Stand it up on this end. Using a sharp knife, scrape off the needles. Using a vegetable peeler, peel the skin. Cut the chayote in quarters and cut our the inner pit. Grate the remaining quarters. Peel and grate your carrot.
- Combine all ingredients.
- In a large skillet, heat a little cooking oil or ghee over medium-high heat. Spoon in about 2 tablespoon scoops of your mixture…pressing each scoop down with the back of your spoon to make patties. Cook for approximately 2 minutes on each side until browned.
- Continue Step 3 until mixture is going.