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.
