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Jamaican Vegetable Patties

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Ingredients

Adjust Servings:
2 cups fresh pineapple, diced (about 1/2 pineapple)
1/2 cup red bell pepper, diced
1/3 cup chopped cilantro or 1/3 cup chopped mint
1/4 cup chopped green onion (about 4)
1/4 cup minced seeded jalapeno chile
1/4 cup fresh lime juice
1 teaspoon brown sugar
1 pinch salt
2 - 3 tablespoons vegetable oil, divided
1 1/2 cups chopped onions
3 garlic cloves, minced
3 tablespoons jerk seasoning
1/2 teaspoon. salt
4 cups grated carrots
2 cups frozen peas, thawed

Nutritional information

316.4
Calories
80 g
Calories From Fat
8.9 g
Total Fat
1.8 g
Saturated Fat
93.4 mg
Cholesterol
379.2 mg
Sodium
49.3g
Carbs
7.6 g
Dietary Fiber
17.9 g
Sugars
11.7 g
Protein
335 g
Serving Size

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Jamaican Vegetable Patties

Features:
    Cuisine:

    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.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    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.

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    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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