Inspired by a recipe I found in Vegetarian Times for Jamaican tempeh patties, I reworked the filling and came up with this bean and veggie version that I served to my Dad this past weekend. I never can resist trying out new creations for my esteemed dinner guests.
The result was a spicy mixture of plump kidney beans filled out with shredded carrot and mashed sweet potato enclosed in a spicy pastry. I meant to add peas to the filling and forgot, but I am including them in the recipe because I think they would provide a pleasing contrast and accompaniment to the mixture.
I served these savory turnovers with some leftover tomato chutney, but any tomato-based sauce would be good, though no sauce is needed at all.
|Vegetarian Jamaican Patties|
|Recipe by Lisa Turner|
Published on October 27, 2008
Simple vegetarian Jamaican patties with a spicy sweet potato and kidney bean filling