Jamaican Vegetable Patties
From: Vegetarian TimesThe 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.
Servings: Serves 6
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 to 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 Facts
Calories 230, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 105 mg, Sodium 840 mg, Carbohydrate 33 g, Fiber 7 g, Protein 9 g, Sugars 16 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Vegetarian Times
- Sherried Kabocha Soup with Spiced Pepitas
- Smoky Baby Portobello Sliders
- Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
- Roasted Leeks with Poached Eggs and Warm Spinach Salad
- The Heart-Healthiest Chocolate Chip Cookies in the World
This is amazing, I used soy milk and it still turned out good. I also made some homemade guacamole and put it on top along with the pineapple salsa which I did in the food processsor, which was also amazing. Great reciepe!
2/17/2010 08:32:21 PM Report Abuse