Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

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…

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.

Servings
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 tsp. brown sugar

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

To make Pineapple Salsa: Combine all ingredients; 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.

Nutrition Information

  • 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