Jamaican Vegetable Patties
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.
Ingredients
Pineapple Salsa
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2 cups diced fresh pineapple (about 1/2 pineapple)
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1/2 cup diced red bell pepper
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1/3 cup chopped cilantro or mint
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1/4 cup chopped green onions (about 4)
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1/4 cup minced seeded jalapeno chiles
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1/4 cup fresh lime juice
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1 teaspoon brown sugar
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Pinch of salt
Jamaican Vegetable Patties
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2 to 3 tablespoons vegetable oil
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1 1/2 cups chopped onion
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3 cloves garlic, minced
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3 tablespoons jerk seasoning
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1/2 teaspoon salt
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4 cups grated carrots
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2 cups frozen peas, thawed
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1 1/2 cups breadcrumbs
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3 large eggs
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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
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
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