Jamaican Vegetable Patties

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups fresh pineapple, diced (about 1/2 pineapple)
• 1/2 cup red bell pepper, diced
• 1/3 cup chopped cilantro or 1/3 cup chopped mint
• 1/4 cup chopped green onion (about 4)
• 1/4 cup minced seeded jalapeno chile
• 1/4 cup fresh lime juice
• 1 teaspoon brown sugar
• 1 pinch salt
• 2 -3 tablespoons vegetable oil, divided
• 1 1/2 cups chopped onions
• 3 garlic cloves, 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

Recipe

• 1 to make pineapple salsa: combine first 8 ingredients (from pineapple to pinch of salt) and mix well. if making ahead, cover, and refrigerate. serve at room temperature.
• 2 to make jamaican vegetable patties:.
• 3 heat 1 tbs. oil over medium-high heat in large nonstick skillet, add onion, and cook, stirring often, 2 to 3 minutes, until softened.
• 4 add garlic, jerk seasoning and salt; cook, stirring often, 30 to 60 seconds, until fragrant.
• 5 stir in carrots, cover, reduce heat to medium and cook 5 minutes, or until carrots are tender.
• 6 stir in peas, and cook 1 minute more. transfer mixture to large bowl, and fold in breadcrumbs.
• 7 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.
• 8 heat 1 tbs. oil over medium heat in large nonstick skillet; add half of patties, and cook about 5 minutes on each side until golden.
• 9 transfer patties to plate; keep warm; repeat, adding more oil to pan if necessary. serve with salsa.