How To Make Chayote Cakes In Tomato Sauce With Cheese

Chayote cakes in tomato sauce are a simple, stovetop recipe that works well in a home kitchen. Grated chayote is mixed with onion, eggs, cheese, and a little flour, then shaped into small cakes and pan fried until firm and golden. A smooth tomato sauce with garlic, onion, and herbs brings the whole dish together.

This recipe is a good way to use chayote when you want something other than soup or stir fry. The ingredients are easy to find in most grocery stores in the United States, and the method fits into a regular weeknight routine. You make the sauce and the cakes on the same burner, so you do not need much equipment or space.

The basic idea is straightforward. You remove some of the natural moisture from the grated chayote so you do not need much flour. That keeps the cakes light instead of doughy. The tomato sauce gets body from a slice of bread and flavor from roasted tomatoes, garlic, and a fresh chile or sweet roasted peppers.

Below you will find ingredients in both U.S. and metric measures, along with step by step instructions and practical tips for cooking, serving, and storing this dish at home.

What Are Chayote Cakes In Tomato Sauce?

Chayote is a mild, pale green squash with a thin, edible skin. When you grate it, it has a texture similar to grated zucchini. It holds its shape when cooked and stays slightly firm, which works well for small vegetable cakes.

Chayote cakes in tomato sauce are small, pan fried patties made from:

• Grated chayote and onion
• A little whole wheat flour and baking powder
• Eggs and salty crumbled cheese

The cakes are served in, or alongside, a simple tomato sauce. The flavor is savory and a little tangy from the tomatoes and cheese. The chayote itself has a gentle taste, so the seasoning in the sauce and the cheese make a big difference.

The recipe below makes about 10 small cakes, enough for 3 to 4 servings as a main dish with bread, rice, or a salad, or more servings as a side dish.

What Ingredients Do You Need For Chayote Cakes And Tomato Sauce?

The recipe uses everyday pantry items plus fresh produce. You can adjust the chile, salt, and herbs to taste, but the basic structure stays the same for reliable results.

Ingredient Table: Chayote Cakes And Tomato Sauce

Chayote cakes

Ingredient	U.S. measure	Metric approximate	Notes
Chayote, well washed	2 large	500–600 g total	Keep peel and seeds, remove only tough core if present
Onion, finely grated	1/4 medium	20–25 g	White or yellow onion
Salt for draining	1 teaspoon	5 g	More to taste later
Whole wheat flour	3 to 4 tablespoons	24–32 g	Start with 3 tbsp, add more only if needed
Baking powder	1/2 teaspoon	2 g	Helps cakes stay light
Large eggs	2	2	Lightly beaten
Cotija or feta cheese	1/2 cup crumbled	60 g	Use a salty, firm cheese
Oil for frying	2 to 3 tablespoons	30–45 ml	Neutral oil or light olive oil

Tomato sauce

Ingredient	U.S. measure	Metric approximate	Notes
Very ripe tomatoes	About 4 medium (total 1 lb 5 oz)	600 g	Use ripe, flavorful tomatoes
Onion slices	2 slices	25–30 g	From a small onion
Garlic cloves	2	2 small or 1 large	Lightly crushed or sliced
Crusty bread (French style)	1 slice, about 1/2 inch thick	15–20 g	Adds body to the sauce
Fresh jalapeño chile	1 whole	10–15 g	Or use roasted red/yellow peppers
Roasted red or yellow pepper (optional substitution)	1/2 cup strips	70–80 g	Use instead of jalapeño for mild sauce
Dried oregano	1/4 teaspoon	0.5 g	Any dried oregano works
Water	1 cup, plus more as needed	240 ml	For blending and adjusting consistency
Oil for sautéing	1 to 2 tablespoons	15–30 ml	Same oil as for cakes
Salt for sauce	1 teaspoon, to taste	5 g	Adjust at the end

You may also want a little extra salt and oil when you taste and adjust both the cakes and the sauce.

What Kitchen Tools Do You Need?

You do not need special equipment. Basic tools in most home kitchens are enough.

• A sharp knife and cutting board
• A box grater or food processor with a grating disc
• A medium colander
• A large bowl for the chayote mixture
• A small bowl for beating the eggs
• A skillet or comal for roasting tomatoes
• A medium skillet for the sauce
• A second skillet or nonstick pan for frying the cakes (or wipe and reuse the same pan)
• A blender for the sauce
• A spatula for turning the cakes
• A plate or shallow bowl for pressing out excess liquid

If your cookware is limited, you can roast the tomatoes in the same skillet you use later for the sauce. Just work in stages and wipe out the pan between uses.

How Do You Prepare The Chayote For The Cakes?

Good texture starts with how you handle the chayote. The main goal is to remove extra liquid so the cakes do not fall apart or turn soggy.

Step 1: Wash The Chayote Properly

Chayote has grooves where dirt can hide. Since you keep the peel in this recipe, you want it very clean.

1. Rinse each chayote under cool running water.
2. Use a clean vegetable brush or your hands to scrub the surface.
3. Dry lightly with a clean towel so it is not slippery when you cut it.

Step 2: Cut And Core The Chayote

1. Place the chayote on the cutting board with the broad side down.
2. Cut it in half from top to bottom.
3. You will see a pale, soft core in the center. Use the tip of your knife to lift out this core if it feels tough.
4. Leave the seeds. They are soft and can be grated along with the flesh.

Step 3: Grate The Chayote And Onion

1. Use the large holes on a box grater.
2. Grate the chayote halves, including the peel and seeds.
3. Grate 1/4 of an onion on the same side of the grater.
4. Place the grated chayote and onion in a colander set over a bowl or in the sink.

Step 4: Salt And Drain The Chayote

Chayote releases a lot of water, just like zucchini. That moisture will thin the batter if you do not remove some of it.

1. Sprinkle about 1 teaspoon of salt over the grated chayote and onion.
2. Use clean hands or a spoon to toss gently so the salt reaches all the shreds.
3. Let the mixture rest in the colander for about 30 minutes at room temperature.

During this time, the salt pulls liquid out of the chayote and onion. The shreds will soften a little but will still hold their shape.

Step 5: Press Out Excess Liquid

Once the 30 minutes are up:

1. Place a small plate or shallow bowl directly on top of the grated chayote and onion in the colander.
2. Press down firmly to push out as much liquid as possible.
3. Let the liquid drain away.
4. Transfer the drained chayote and onion to a large mixing bowl.

If the mixture still feels very wet, you can wrap it in a clean kitchen towel and squeeze gently over the sink. That extra step helps the cakes hold together with less flour.

How Do You Make The Tomato Sauce?

The tomato sauce cooks on the stovetop and uses common pantry items. The roasting step adds flavor without much extra work.

You can make the sauce while the salted chayote is draining so the two parts of the recipe finish at about the same time.

Step 1: Roast The Tomatoes

1. Heat a dry skillet or comal over medium heat.
2. Rinse the tomatoes and pat them dry.
3. Place the tomatoes in the hot pan.
4. Turn them every few minutes until the skins blister and darken in spots and the flesh softens. This usually takes 8 to 12 minutes, depending on size and heat.

Roasting deepens the tomato flavor and gives the sauce a richer color. If the skins split and some juice escapes, that is fine. You will blend everything later.

Step 2: Fry The Garlic, Onion, And Bread

1. In a separate skillet, heat 1 to 2 tablespoons of oil over medium heat.
2. Add the garlic cloves and cook until lightly golden at the edges, about 1 to 2 minutes. Do not let them burn, or the sauce will taste bitter.
3. Add the onion slices and cook for another 2 to 3 minutes until the onion softens and turns slightly golden.
4. Push the garlic and onion to the side of the pan.
5. Place the bread slice in the oil and toast it lightly on both sides until crisp and golden.

The bread will help thicken the sauce so it does not separate as it simmers.

Step 3: Prepare The Chile Or Roasted Peppers

You have two options for the chile flavor and heat level.

• For a spicy sauce, use a fresh jalapeño:
  • Rinse and dry the chile.
  • Cut off the stem.
  • Slice the chile in half, then into thin strips.
  • Remove seeds and membranes for a milder heat, or leave some in if you prefer more spice.
• For a mild sauce, use roasted red or yellow peppers:
  • Use prepared roasted peppers from a jar or roast fresh peppers in the same pan you used for the tomatoes until the skin blisters.
  • Peel off any loose skin.
  • Slice into thin strips.

You can add the jalapeño strips to the sauce later and simmer them in the liquid, or blend roasted pepper strips directly with the tomatoes.

Step 4: Blend The Sauce

1. Remove the cores from the roasted tomatoes if they are tough. You do not need to peel them.
2. Place the roasted tomatoes in a blender.
3. Add the fried garlic, onion, and bread.
4. Pour in about 1 cup (240 ml) of water.
5. If you are using roasted red or yellow peppers instead of jalapeño, add the pepper strips now.
6. Blend until smooth.

If your blender is small, blend in batches and pour the sauce into a bowl or back into the skillet between batches.

Step 5: Cook And Season The Sauce

1. Pour the blended tomato mixture into a clean skillet or back into the skillet you used for the garlic and onion.
2. If you are using fresh jalapeño strips, sauté them in a teaspoon of oil for 1 to 2 minutes in the pan before adding the sauce.
3. Add the dried oregano.
4. Season with about 1 teaspoon of salt to start.
5. Bring the sauce to a gentle simmer over medium heat, then reduce to medium low.
6. Let the sauce cook for about 20 minutes, stirring from time to time.

If the sauce becomes too thick, add a splash of water. If it seems too thin, let it simmer a little longer to reduce.

Taste at the end and adjust the salt and oregano. Keep the sauce warm on low heat while you cook the chayote cakes.

How Do You Mix And Shape The Chayote Cake Batter?

Once the chayote and onion are drained, the mixture comes together quickly.

Step 1: Combine Dry Ingredients

1. In a small bowl, stir together the whole wheat flour and baking powder.
2. Check the drained chayote mixture. If it still looks very wet, plan to use the full 4 tablespoons of flour. If it looks fairly dry and loose, start with 3 tablespoons.

Step 2: Add Flour And Cheese To Chayote

1. Sprinkle the flour and baking powder mix over the drained chayote and onion in the large bowl.
2. Toss gently with a fork or your hands so the flour covers the shreds.
3. Add the crumbled cotija or feta cheese.
4. Mix again until the cheese and flour are evenly distributed.

Step 3: Add Eggs And Adjust Consistency

1. In a small bowl, beat the 2 eggs lightly with a fork until the yolks and whites are just combined.
2. Pour the eggs over the chayote mixture.
3. Stir until everything comes together into a thick batter.

The batter should be moist but not runny. It should hold a soft shape when you scoop it with a spoon. If it spreads out like pancake batter, add a little more flour, 1 teaspoon at a time, until it firms up.

Taste a small bit of the mixture (if you are comfortable doing so with raw egg present) to check salt level. Remember that the cheese is salty, so add extra salt carefully.

How Do You Cook The Chayote Cakes?

Cooking the cakes slowly helps them set all the way through without burning on the outside.

Step 1: Heat The Pan

1. Place a nonstick or well seasoned skillet over medium low heat.
2. Add 1 to 2 tablespoons of oil.
3. Let the oil heat until it shimmers but does not smoke.

Medium low heat gives you control. The cakes need about 3 to 5 minutes per side, so you want steady heat rather than a quick, high-temperature sear.

Step 2: Form The Cakes

You can form the cakes directly in the pan with a spoon.

1. Scoop about 2 tablespoons of batter for each cake.
2. Drop the batter into the hot oil, leaving space between the cakes.
3. Use the back of the spoon to gently flatten the tops so they are about 1/2 inch thick.

Try to keep the cakes roughly the same size so they cook at the same rate.

Step 3: Cook Until Firm And Golden

1. Cook the cakes on the first side for about 3 to 5 minutes over medium low heat.
2. Watch the edges. They will start to look set and slightly golden.
3. Gently slide a spatula under a cake and turn it over.

If the cake breaks apart, let the others cook a little longer before turning. That is a sign they are not yet set in the center.

4. Cook the second side for another 3 to 5 minutes, turning once or twice more if needed, until the cakes feel firm when you press them lightly with the spatula.

If the pan looks dry or the cakes begin to stick, add a small splash of oil between batches.

Transfer cooked cakes to a plate. You can keep them warm in a low oven while you finish the rest of the batter.

How Do You Serve Chayote Cakes With Tomato Sauce?

You can serve this dish in a few simple ways while staying within the same recipe.

• Place a pool of hot tomato sauce on each plate and set several chayote cakes on top.
• Spoon sauce over a shallow dish of cakes so they absorb some flavor while still holding their shape.
• Set the cakes on one side of the plate and sauce on the other side for dipping if you want to keep the edges crisp.

A simple green salad, cooked rice, or crusty bread pairs well with the tomato sauce and helps make this a complete meal.

Before serving, taste both the cakes and the sauce one more time. A small pinch of salt sprinkled over the hot cakes or a few extra grains dissolved into the sauce can make the flavors clearer.

How Can You Adjust This Recipe For Taste Or Diet?

The basic formula of grated chayote, flour, eggs, and cheese leaves room for small adjustments while keeping the structure intact.

• Heat level: Use fresh jalapeño for a noticeable but balanced heat, or roasted red or yellow peppers for a mild, sweet sauce.
• Saltiness: Cotija and feta are both salty, so go lightly at first. If you prefer a lower salt dish, use slightly less cheese and increase the herbs in the sauce.
• Herbs: Oregano works well in the tomato sauce. You can also add a pinch of dried thyme or a small amount of fresh chopped herbs at the end of cooking.
• Flour type: Whole wheat flour adds flavor and a bit more structure. If you only have all purpose flour, you can use the same amount. Start with the lower end of the range and add more only when needed.

If you change more than one ingredient at a time, pay close attention to the batter texture. It should still be thick enough to hold a soft mound and cook into firm cakes.

How Do You Store And Reheat Leftover Chayote Cakes?

If you have leftovers, you can safely store and reheat both the cakes and the sauce.

Storing The Cakes

1. Let the cooked cakes cool to room temperature.
2. Place them in a single layer in an airtight container.
3. If stacking, separate layers with parchment or waxed paper so they do not stick.
4. Refrigerate for up to 3 days.

Storing The Sauce

1. Cool the sauce to room temperature.
2. Transfer it to a glass jar or airtight container.
3. Refrigerate for up to 4 days.

You can also freeze the sauce in small portions if you like. The texture may change slightly once thawed but will still work well as a base for the cakes.

Reheating

• On the stovetop:
  • Warm the sauce in a small saucepan over low heat, stirring from time to time.
  • Reheat the cakes in a nonstick skillet with a thin film of oil over low heat until they are hot in the center. Turn them once or twice so they warm evenly.
• In the oven or toaster oven:
  • Place the cakes on a baking sheet lined with parchment.
  • Heat at 325°F (165°C) for 10 to 15 minutes until hot.
  • Warm the sauce separately in a pan or microwave safe dish.

Avoid microwaving the cakes on high power for a long time, since that can make them tough. If you use a microwave, short bursts on medium power work better.

Troubleshooting: What If Your Chayote Cakes Do Not Hold Together?

If your chayote cakes fall apart in the pan or stay too soft, it usually comes down to moisture and flour balance, or cooking time.

• Cakes are falling apart when you flip them:
  • Let them cook longer on the first side before you turn them. The underside should be golden and the edges set.
  • Check the heat. If the pan is too hot, the outside may brown before the inside is cooked. Lower the heat so the cakes cook more slowly and set in the center.
• Batter is too runny:
  • Press more liquid out of the grated chayote and onion next time.
  • For the current batch, add a teaspoon or two of flour and stir gently, then cook a test cake.
• Cakes feel heavy or bread-like:
  • You may have used more flour than needed. Next time, drain the chayote well but start with the smaller amount of flour and only increase it if the batter will not hold together.
  • Do not pack the measuring spoon tightly with flour. Level it off instead.

Paying attention to the look and feel of the batter helps you adjust on the spot and improves your results with each batch.

Frequently Asked Questions About Chayote Cakes In Tomato Sauce

Can You Peel The Chayote Before Grating?

You can, but it is not necessary for this recipe. The peel is thin and edible, and it adds a little texture and fiber. As long as you wash the chayote well, leaving the peel on works fine.

Do You Have To Use Whole Wheat Flour?

No. Whole wheat flour adds flavor and some structure, but all purpose flour also works. Use the same amount, and adjust slightly as needed to reach a thick, spoonable batter.

What If You Do Not Have Cotija Or Feta?

Any firm, salty cheese that can be crumbled will work in a similar way. Avoid very soft cheeses that melt into the batter completely. The small bits of cheese in the mixture give the cakes more texture and flavor.

Can You Bake The Chayote Cakes Instead Of Frying Them?

The recipe is written for pan frying on the stovetop. Baking is possible, but the texture will change and may be drier. If you decide to try baking, use a well oiled baking sheet, form small cakes, and brush the tops with a little oil. Keep in mind that you may need to adjust baking time and temperature by observation.

Can You Use Canned Tomatoes For The Sauce?

Fresh tomatoes give the sauce a bright flavor and good texture, especially when roasted. If fresh tomatoes are not available, you can use canned whole tomatoes with some of their juices. Skip the roasting step and start by sautéing the garlic, onion, and bread, then blend with the canned tomatoes and water. The flavor will be a little different, but the method is similar.

How Spicy Is The Sauce With Jalapeño?

Using one jalapeño with the seeds removed gives a mild to moderate heat that most people find manageable. Leaving some seeds and membranes in the chile will increase the heat. If you are not sure about spice tolerance in your household, start with a seeded jalapeño or use roasted sweet peppers instead.

Chayote cakes in tomato sauce fit well into a home kitchen routine. The ingredients are simple, the method is mostly stovetop work, and the flavors are gentle but satisfying. With careful draining of the chayote and patient cooking of the cakes over medium low heat, you can count on a plate of tender, cheesy vegetable cakes in a bright, homemade tomato sauce that feels both comfortable and fresh.