Jamaican Vegetable Patties Recipe

Name: Jamaican Vegetable Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 1/2 cups breadcrumbs; 3 large eggs; 1/2 cup nonfat milk

Servings: persons

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
1 1/2 cups breadcrumbs
3 large eggs
1/2 cup nonfat milk

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.

1134

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Jamaican Vegetable Patties falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jamaican Vegetable Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions