Carrot patties with orange-sherry sauce
Makes 4 servings (3 patties per serving)
Drizzled with a sherry sauce, piquant with a hint of jalapeños and sweetened with a touch of orange, a trio of these patties makes a hearty main course paired with Pinot Blanc. You can also serve one solo as a first course or arrange a plateful on your appetizer buffet.
For the sauce
¼ cup mayonnaise
¼ cup fresh orange juice
2 tablespoons dry sherry
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh jalapeño pepper, or to taste
1 teaspoon sugar
1/8 teaspoon salt, or to taste
For the patties
¼ cup olive oil, divided
2 cups coarsely shredded carrots (about 4 carrots)
1 cup finely chopped red onion
1 rib celery, finely chopped
4 cloves garlic, minced
1 cup dried bread crumbs
½ cup slivered almonds, finely crushed or ground
¼ cup coarsely chopped fresh flat-leaf parsley
2 eggs, lightly beaten
¼ teaspoon salt
Thin avocado slices and sprigs of fresh flat-leaf parsley for garnish
To make the sauce, whisk together all the ingredients in a small saucepan until smooth. Set aside.
To make the patties, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots, onion, and celery; cook, stirring occasionally, until tender, about 8 minutes. Add the garlic; stir constantly for about 1 minute. Remove from the heat and stir in the remaining ingredients, except the garnishes. Let cool.
For each patty, gently squeeze about ¼ cup of the mixture in your hand to form a ball and then flatten into a 3-inch round, about 3/8-inch thick. Place the patties on a plate as they are prepared. Wash the skillet.
Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Cook the patties for about 5 minutes on each side or until lightly browned.
To serve, arrange 3 patties on each plate; garnish with the avocado slices and parsley sprigs.
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