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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put grated jicama in large colander, toss with lime juice and salt. | 2. Let jicama drain for 20 minutes, squeezing once or twice with fingers to remove moisture. After 20 minutes, squeeze all the jicama again, then put on a clean dishtowel and roll up, squeeze towel to remove any remaining moisture. | 3. Put jicama in a bowl and mix egg, flour, chile, onion and garlic. Form jicama fixture into 8 to 10 patties, about 3 inches in diameter. | 4. Warm 1/4 inch of oil in a heavy skillet over medium heat. fry patties in batches, cooking until they are brown and crisp and the inside should be soft and creamy. | 5. Serve immediately, and with salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jicama	3	cups	grated	136.8	31.752	2.592	0.324
lime	1	limes	pickled	-	-	-	-
salt	1	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
purpose flour	2	tablespoons		-	-	-	-
new mexico chile powder	2	teaspoons		-	-	-	-
onion	1	tablespoon	minced	4.0	0.934	0.11	0.01
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable oil				-	-	-	-
salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.