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Chayote Potato Cakes

Chayote Potato Cakes These main dish vegetable cakes have plenty of protein from the wheat germ and eggs. They have a wonderful flavor and can be served with greens or put in buns with cheese and all the fixings on top.

Serves 5-6.


  • 1 large chayote, unpeeled and shredded (about 2 1/2 cups)
  • 1 large potato, unpeeled and shredded (about 2 1/2 cups)
  • 1 jalapeno pepper, minced
  • 1 Tbsp granulated onion
  • 2 eggs, beaten
  • 1/3 c corn flake crumbs
  • 1/3 c raw wheat germ
  • 1 Tbsp nutritional yeast (optional)
  • 1/2 tsp paprika
  • 1 tsp celery seed
  • 1 tsp dry dill
  • 1 tsp coarse kosher salt or 1/2 tsp finely ground salt
  • olive oil


  1. Shred chayote and potato on a box grater.
  2. Mix in jalapeno, onion, eggs, corn flake crumbs, wheat germ, spices, and salt.
  3. Fry on an oiled or sprayed hot griddle (about 375 degrees) or do 2 batches in a large oiled skillet.
  4. Drop chayote/potato mixture by about 1/2 cup per cake, and form it into a disk shape with a spoon.
  5. Fry on both sides until light brown.
  6. Serve with tartar sauce or salsa.

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