4 chayotes
8 oz. Mozzarella cheese, sliced
4 eggs, beaten with 1 tbsp. flour folded in
1 (8 oz.) can tomato sauce
1 small onion
2 cloves garlic
1/8 cup chopped green pepper
1 tbsp. McKay's chicken seasoning
1 envelope Sazon Goya with coriander and annatto
1 tsp. salt

Peel the chayotes; cut them in half to take the pits off. Slice them thick and put them in water to boil. Save water when finished. Let cool. Take one slice; top with slice of Mozzarella cheese and put another slice of chayote on top. Squeeze together to drain liquid with hands. Dip them in egg mixture and fry patties in a skillet with half an inch of oil.