Wednesday, August 5, 2009
Jamaican Vegetable Patties & Peach Salsa
Did you know that, traditionally, you give your partner paper as a first wedding anniversary gift? I love the classic wedding anniversary gift themes - some are obvious like silver on your 25th and gold on your 50th but who knew you are to give leather on your 4th and coral on your 35th?
As Nick and I were recently faced with the paper year, part of my amazing and thoughtful gift was a subscription to Vegetarian Times magazine (which is made of...paper!) Although no paper was involved, the sweetest (great idea for you husbands out there) gesture was Nick had the florist who did my bouquet recreate it as an arrangement...it perfectly reminded me of our wedding day.
So how do these Jamaican Vegetable Patties & Peach Salsa come in? Well, the Vegetarian Times subscription came with a bonus "Quick and Easy Dinners" newsletter. I adapted this recipe a bit (they suggested pineapple salsa but I thought peach was more Rhode Island-in-August friendly...). It turned out so well, a great test for things to come in the pages of the magazine.
I decided this is my go to fruit salsa recipe (something I've always wanted) just swap out the peaches for pineapple, mango, or even corn.
Finn waiting for a pea to drop...
Jamaican Vegetable Patties & Peach Salsa:For the salsa (Vegan):
2 cups diced fresh peaches (about 3 large fruits, I peeled them as well)
1/2 cup diced red bell pepper (about 1/2 a pepper)
1/3 cup chopped cilantro or mint
1/4 cup chopped green onion (about 4)
1 jalapeno chili, minced
juice 1 lime
big pinch sea salt
Mix together and let sit while you make the patties.
For the patties (non-Vegan):
2-3 tbs vegetable oil
1 1/2 cups chopped onion
3 cloves garlic, minced
3 tbs jerk seasoning (I couldn't find dry jerk seasoning, used jerk marinade which was fine)
1/2 tsp salt
4 cups grated carrots (now you know what to do with all those carrots at the farmers markets!)
2 cups peas (fresh, or thawed frozen)
1 1/2 cups breadcrumbs (I just threw some stale wheat bread in the food processor...although Nick reminded me that Mario Batali says don't use stale bread unless you want stale breadcrumbs...oops)
3 large organic eggs
1/2 cup organic milk
Heat 1 tbs oil over medium-high heat in large skillet. Add onion and cook, stirring often, 2-3 minutes, until softened. Add garlic, jerk seasoning, and salt; cook, stirring often, 1 minute. 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, whisk together. Stir into carrot mixture. Heat 1 tbs oil over medium heat in large skillet. Form patties using a 1/3 cup measure and cook about 5 minutes on each side, until golden brown. Put oven on 200 and store cooked patties there as you will most likely have to do 2-3 batches. Makes 12 patties.