Winter Vegetable Cakes with Sautéed Apples

1. Grate potatoes, sweet potatoes, parsnips, rutabaga and onion on large hole of box grater or in food processor. Transfer to medium bowl. Stir in flour, salt, caraway, 1/4 teaspoon of pepper and baking powder. Stir in egg white until well combined. 2. In large nonstick skillet, heat 1 tablespoon of oil over medium heat. Drop 4 vegetable mixture by rounded 1/2 cupfuls onto the pan and flatten to 4-inch rounds. Cook until browned on bottom, about 5 minutes. Turn cakes over, reduce heat to low, and cook until browned on bottom and cooked through, about 5 minutes. Transfer to a platter and cover with foil to keep warm. Repeat with remaining 1 tablespoon of oil and vegetable mixture for a total of 8 cakes. 3. Meanwhile, in medium saucepan, heat apple juice over low heat. Add apples, vinegar and remaining 1/4 teaspoon pepper and cook, stirring frequently, until apples are crisp-tender, about 5 minutes. Serve cakes topped with sautéed apples and a dollop of yogurt. Makes 4 servings Nutrition Information per serving (2 cakes): 352 calories, 7.7 g total fat, 1.1 g saturated fat, 0 mg cholesterol, 9.1g dietary fiber, 68g carb, 7g protein, 527 mg sodium.