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