Winter Vegetable Cakes with Sautéed Apples
These delicious pan-fried patties are made with four different root vegetables. If parsnips are not available, use 2 large carrots instead. For a smokier flavor, use white turnips in place of the rutabaga.
  • 10 ounces all-purpose potatoes, peeled
  • 1/2 pound sweet potatoes, peeled
  • 2 parsnips, peeled
  • 1/2 pound rutabaga, peeled
  • 1 medium red onion
  • 3 tablespoons flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon caraway seed, crushed
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1 large egg white
  • 2 tablespoons olive oil
  • 1/4 cup apple juice
  • 2 large tart red apples, cut into 1/4-inch dice
  • 1 tablespoon 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 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.

Nutritional Information
Per serving: 352 calories, 7.7g total fat (1.1g saturated), 0mg cholesterol, 9.1g dietary fiber (4.1g soluble), 68g carbohydrate, 7g protein, 527mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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