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 seeded jalapeno chiles
• 1/4 cup fresh lime juice
• 1 tsp. brown sugar

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

Instructions

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 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.

Recipe by: VEGETARIAN TIMES EDITORS