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.
Substitute 2 Tbsp. chopped chipotle peppers for the ground red pepper.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, one patty each
* 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.