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Jamaican Vegetable Patties
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Pineapple Salsa

2 cups diced fresh pineapple (about ½ pineapple)

½ cup diced red bell pepper

⅓ cup chopped cilantro or mint

¼ cup chopped green onions (about 4)

¼ cup minced seeded jalapeño chiles

¼ cup fresh lime juice

1 tsp. brown sugar

Pinch of salt

Jamaican Vegetable Patties

2 to 3 Tbs. vegetable oil

1 ½ cups chopped onion

3 cloves garlic, minced

3 Tbs. jerk seasoning

½ tsp. salt

4 cups grated carrots

2 cups frozen peas, thawed

1 ½ cups breadcrumbs

½ cup nonfat milk


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.

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