Ingredients
-
2
-
1/2
-
1/3
-
1/4
-
1/4
-
1/4
-
1
-
1
-
2 - 3
-
1 1/2
-
3
-
3
-
1/2
-
4
-
2
Directions
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.
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Steps
|
1
Done
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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. |
|
2
Done
|
to Make Jamaican Vegetable Patties: |
|
3
Done
|
Heat 1 Tbs. Oil Over Medium-High Heat in Large Nonstick Skillet, Add Onion, and Cook, Stirring Often, 2 to 3 Minutes, Until Softened. |
|
4
Done
|
Add Garlic, Jerk Seasoning and Salt; Cook, Stirring Often, 30 to 60 Seconds, Until Fragrant. |
|
5
Done
|
Stir in Carrots, Cover, Reduce Heat to Medium and Cook 5 Minutes, or Until Carrots Are Tender. |
|
6
Done
|
Stir in Peas, and Cook 1 Minute More. Transfer Mixture to Large Bowl, and Fold in Breadcrumbs. |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
Transfer Patties to Plate; Keep Warm; Repeat, Adding More Oil to Pan If Necessary. Serve With Salsa. |
