Jamaican Vegetable Patties
This recipe is from vegetarian times.. To speed up preparation, use pre-grated carrots, available in most supermarkets. You can make fresh breadcrumbs by trimming and discarding 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 up to 2 days ahead and kept in the refrigerator.
Steps
To make pineapple salsa: combine first 8 ingredients 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'.
Ingredients
fresh pineapple, red bell pepper, cilantro, green onion, jalapeno chile, fresh lime juice, brown sugar, salt, vegetable oil, onions, garlic cloves, seasoning, carrots, frozen peas, breadcrumbs, eggs, nonfat milk