Jamaican Vegetable Patties

• 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.

fresh pineapple, red bell pepper, cilantro, green onion, jalapeno chile, lime juice, brown sugar, salt, vegetable oil, onions, garlic, jerk seasoning, salt, carrots, frozen peas, breadcrumbs, eggs, nonfat milk

Taken from www.food.com/recipe/jamaican-vegetable-patties-503598 (may not work)