Ingredients:

1 pineapple

2 to 3 tbsp Vegetable oil

1 1/2 cups chopped onion

3 cloves garlic minced

3 tbsp 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 non dairy milk

Instructions:

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.

Time

Total : 25 minutes

Prep : 20 minutes

Cook : 5 minutes

Resting time : 0 minutes

Servings : 6 servings