Jamaican Vegetable Patties
Recipe from Vegetarian Times

The sweet, earthy flavors of carrots and peas temper the kick of Jamaican jerk seasoning in these Caribbean-inspired patties. For even speedier preparation, use pre-grated carrots, available in most supermarkets. To make fresh breadcrumbs, trim and discard crusts from firm, fresh sandwich bread. Tear bread into pieces, and whirl in a food processor or blender until crumbs form. One slice makes about 1/2 cup. The salsa can be made ahead and kept in the refrigerator for up to 2 days.


Jamaican Vegetable Patties

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Ingredients
    Pineapple Salsa
    • 2   cups 
      diced fresh pineapple (about 1/2 pineapple)
    • 1/2  cup 
      diced red bell pepper
    • 1/3  cup 
      chopped cilantro or mint
    • 1/4  cup 
      chopped green onions (about 4)
    • 1/4  cup 
      minced seeded jalapeno chiles
    • 1/4  cup 
      fresh lime juice
    • 1   teaspoon 
      brown sugar
    •  
      Pinch of salt
    Jamaican Vegetable Patties
    • 2 - 3   tablespoons 
      vegetable oil
    • 1 1/2  cups 
      chopped onion
    • 3   
      cloves garlic, minced
    • 3   tablespoons 
      jerk seasoning
    • 1/2  teaspoon 
      salt
    • 4   cups 
      grated carrots
    • 2   cups 
      frozen peas, thawed
    • 1 1/2  cups 
      breadcrumbs
    • 3   
      large eggs
    • 1/2  cup 
      nonfat milk
    Directions
    1.
    To make Pineapple Salsa: Combine all ingredients; mix well. If making ahead, cover, and refrigerate. Serve at room temperature.
    2.
    To make Jamaican Vegetable Patties: Heat 1 tablespoon oil over medium-high heat in large nonstick skillet. Add onion, and cook, stirring often, 2 to 3 minutes, until softened. Add garlic, jerk seasoning and salt; cook, stirring often, 30 to 60 seconds, until fragrant. Stir in carrots. Cover, reduce heat to medium and cook 5 minutes, or until carrots are tender. Stir in peas, and cook 1 minute more. Transfer mixture to large bowl, and fold in breadcrumbs.
    3.
    Put eggs and milk in bowl, and whisk together. Stir into carrot mixture. Form into 12 3/4-inch-thick patties, using generous 1/3 cup mixture for each.
    4.
    Heat 1 tablespoons oil over medium heat in large nonstick skillet. Add half of patties, and cook about 5 minutes on each side until golden. Transfer patties to plate; keep warm. Repeat, adding more oil to pan if necessary. Serve with salsa.
    Nutrition information
    Per Serving: cal. (kcal) 230, Fat, total (g) 8, chol. (mg) 105, sat. fat (g) 1, carb. (g) 33, fiber (g) 7, sugar (g) 16, pro. (g) 9, sodium (mg) 840, Percent Daily Values are based on a 2,000 calorie diet
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