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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 344.4
  • Total Fat: 11.6 g
  • Cholesterol: 107.0 mg
  • Sodium: 1,309.4 mg
  • Total Carbs: 49.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.3 g

View full nutritional breakdown of Jamaican Vegetable Patties calories by ingredient
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Jamaican Vegetable Patties

Submitted by: MINI-ME-2B

Introduction

Recipe taken from Vegetarian Times.

The nutritional info calculated by SP is different than the nutritional info given by the source. I don't use salt, so the only sodium I'd get is from the jerk seasoning.

This Caribbean-style entrée is easy enough for weeknights, elegant enough for company. Jerk seasoning is a Jamaican spice mix
that can add spicy flavor to roasted vegetables and baked tofu as well.
Recipe taken from Vegetarian Times.

The nutritional info calculated by SP is different than the nutritional info given by the source. I don't use salt, so the only sodium I'd get is from the jerk seasoning.

This Caribbean-style entrée is easy enough for weeknights, elegant enough for company. Jerk seasoning is a Jamaican spice mix
that can add spicy flavor to roasted vegetables and baked tofu as well.

Number of Servings: 6

Ingredients

    Pineapple Salsa
    2 cups diced fresh pineapple (about 1/2 pineapple)
    1/2 cup diced red bell pepper
    1/3 cup chopped cilantro or mint
    1/4 cup chopped green onions (about 4)
    1/4 cup minced jalapeño chiles
    1/4 cup fresh lime juice
    1 tsp. brown sugar
    Pinch of salt

    Jamaican Vegetable Patties
    2 to 3 Tbs. vegetable oil
    1 1/2 cups chopped onion
    3 cloves garlic, minced
    3 Tbs. jerk seasoning
    1/2 tsp. salt
    4 cups grated carrots
    2 cups frozen peas, thawed
    1 1/2 cups breadcrumbs
    3 large eggs
    1/2 cup nonfat milk

Directions

1. To make Pineapple Salsa: Combine all ingredients; mix well. If making ahead,
cover, and refrigerate. Serve at room temperature.

2. 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.

3. 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.

4. Heat 1 Tbs. oil over medium heat in large nonstick skillet. Add half the 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.

PER SERVING: 230 CAL, 9G PROT, 8G TOTAL FAT (1 SAT. FAT), 33G CARB,
105MG CHOL, 840MG SOD, 7G FIBER. 16G SUGARS

Number of Servings: 6

Recipe submitted by SparkPeople user NADINE127.






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