1. 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. To make Jamaican Vegetable Patties: 3. 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. Add garlic, jerk seasoning and salt; cook, stirring often, 30 to 60 seconds, until fragrant. 5. Stir in carrots, cover, reduce heat to medium and cook 5 minutes, or until carrots are tender. 6. Stir in peas, and cook 1 minute more. Transfer mixture to large bowl, and fold in breadcrumbs. 7. 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. 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. Transfer patties to plate; keep warm; Repeat, adding more oil to pan if necessary. Serve with salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
