Jamaican Vegetable Patties - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.