Jamaican Vegetable Patties

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“This recipe is from Vegetarian Times.. To speed up preparation, use pre-grated carrots, available in most supermarkets. You can make fresh breadcrumbs by trimming and discarding crusts from firm, fresh sandwich bread. Tear bread into pieces and whirl in a food processor or blender until crumbs form. One slice makes about 1/2 cup. The salsa can be made up to 2 days ahead and kept in the refrigerator.”

Ingredients Nutrition


  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.

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