Jamaican Vegetable Patties

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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