Carrot Patties - Kraft Recipes Top
Comida Kraft
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Carrot Patties

Prep Time
Total Time

8 servings, one patty each

Want to prepare a tasty and unique recipe? These yummy Carrot Patties fit that bill deliciously. Plus, they're super easy to make!

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What You Need

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Make It

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  • Mix all ingredients except sour cream; cover. Refrigerate 10 min.
  • Heat large nonstick skillet sprayed with cooking spray on medium heat. Scoop half of the carrot mixture into four mounds, about 1/2 cup each, in skillet; gently flatten each to 4-inch patty with back of spatula.
  • Cook 3 min. on each side or until golden brown. Repeat with remaining carrot mixture. Serve topped with sour cream.

Special Equipment Needed


Substitute 2 Tbsp. chopped chipotle peppers for the ground red pepper.

Serving Suggestion

Serve each patty on a hot corn tortilla topped with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.


For less crunchy patties, finely shred carrots.


  • 8 servings, one patty each

Nutritional Information

Serving Size 8 servings, one patty each
Calories 200
Total fat 14g
Saturated fat 8g
Cholesterol 90mg
Sodium 290mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 4g
Protein 9g
% Daily Value
Vitamin A 180 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from This recipe was a big failure for me. This recipe was a big failure for me. I worked hard to grate the carrots too! The first problem is that raw carrots take quite awhile to get done, so you are stuck with very browned/blackened patties with hunks of still crunchy carrot in them. Mine turned out like gross little carrot omelets.
Date published: 2009-07-23
Rated 4 out of 5 by from This was interesting. This was interesting. I thought it may have been too overpowering with carrot flavor, but it wasn't. I served them with a mix of sour cream, ranch dressing and cilantro. In the recipe it says to mix all of the ingredients, but you don't mix in the sour cream. You serve it with it to dip.
Date published: 2009-04-30
Rated 3 out of 5 by from The carrots were very interesting. The carrots were very interesting. I donot know if I will make it again, however my family really enjoyed them, although they fell apart and took a very long time to cook just one, I would make them again for my family, however I didn't really care for them
Date published: 2010-07-27
Rated 5 out of 5 by from This is very tasty and pretty. This is very tasty and pretty. Use a non-stick pan and no oil to avoid burning. Not hard to make (I used a food processor to shred carrots). Not for dieters, full of good cheese! Loved it!
Date published: 2010-04-02
Rated 2 out of 5 by from a little labor intensive. a little labor intensive. flavor of crackers quite strong. didn't go over well with the family.
Date published: 2010-01-14
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