Tortang Sayote

Grated chayote mixed with eggs and aromatics, then fried into patties.

Course Main Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings patties

Calories 223kcal

Cost $4-$6

Halve the peeled chayote and remove the seeds. Grate using the large holes of a box grater, then squeeze out excess water.
Heat a little oil in a pan over medium heat. Cook the garlic, onion, and peppers for about 3 minutes, until softened. Add the scallion and cook for another minute. Let cool slightly.
Beat the eggs with fish sauce, a pinch of salt, and pepper until slightly frothy. Mix in the chayote and cooked aromatics.
Heat ¼ inch of oil in a pan over medium-high heat. Spoon about ½ cup of the mixture into the pan and spread into a thin patty.
Fry in batches for about 3 minutes per side, until golden and the egg is set. Lower the heat if browning too quickly. Drain on a wire rack or paper towels. Serve with ketchup.

Sayote: Grate using the large holes of a box grater, then squeeze out excess water.
Peppers: Use ½ bell pepper or 2 small sweet peppers, finely chopped.
Fish sauce: You can leave it out and adjust the salt.
Oil: Use vegetable, canola, or avocado oil.