Carrot Patties With Orange-Sherry Sauce

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Carrot Patties With Orange-Sherry Sauce

 

For the sauce

1/4 cup mayonnaise

1/4 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

1/4 cup olive oil, divided

2 cups coarsely shredded carrots

1 cup finely chopped red onion

1 rib celery, finely chopped

4 cloves garlic, minced

1 cup dried bread crumbs

1/2 cup slivered almonds, finely crushed or ground

1/4 cup coarsely chopped fresh flat-leaf parsley

2 eggs, lightly beaten

1/4 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 1/4 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. Yields 4 servings.

 

 

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