Jamaican Vegetable Patties

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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.

  • SERVINGServings

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 jalapeño chiles
  • 1/4 cup fresh lime juice
  • 1 tsp. brown sugar
  • Pinch of salt

Jamaican Vegetable Patties

  • 2 to 3 Tbs. vegetable oil
  • 1 1/2 cups chopped onion
  • 3 cloves garlic, minced
  • 3 Tbs. jerk seasoning
  • 1/2 tsp. salt
  • 4 cups grated carrots
  • 2 cups frozen peas, thawed
  • 1 1/2 cups breadcrumbs
  • 3 large eggs
  • 1/2 cup nonfat milk

Preparation

  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 Tbs. 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 Tbs. 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

  • Serving Size: Serves 6
  • Calories: 230
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 105 mg
  • Fat Content: 8 g
  • Fiber Content: 7 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 840 mg
  • Sugar Content: 16 g