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…
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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.
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