Winter Vegetable Cakes with Sautéed Apples

Appetizers, Side Dishes.
These delicious pan-fried patties are made with four different root vegetables. For a smokier flavor, use white turnips in place of the rutabaga.

Winter Vegetable Cakes with Sautéed Apples


Quantity Ingredients
1 1/2 cups all-purpose potatoes, peeled
1/2 pound sweet potatoes, peeled
2 parnips, peeled
1/2 pound rutabaga, peeled
1 medium red onion
3 tbsp flour
3/4 tsp salt
1/2 tsp caraway seed, crushed
1/2 tsp pepper
1/2 tsp baking powder
1 large egg, whites only
2 tbsp olive oil
1/4 cup apple juice
2 large, tart apples, diced
1 tbsp apple cider vinegar
1/2 cup plain fat-free yogurt


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.