Yes, this recipe is raw, no I didn’t use raw fish. To build your “fish sandwich” I recommend a few of my raw bread recipes, all of which can be formed into buns. The Sourdough Buns or the Veggie Burger Buns. No “fish” sandwich is complete without raw tartar sauce so be sure to make some of this as well.
After soaking the almonds and sunflower seeds, drain and rinse them. Place them in the food processor, fitted with the “S” blade. Process until they break down to a paste.
Add the celery, onion, lime juice, kelp powder, Braggs Aminos, salt and dill. Process until blended together. Stop and scrape the sides down occasionally.
While the food processor is running, drizzle in the water – adding only enough to make the paste nice and moist. Place in a bowl.
To make the breading, grind the cashews in the food processor to a small crumb size. Don’t over process, as this will start to release the oils and we don’t want that.
Add the ground flax seeds, paprika, salt, pepper and yeast. Pulse together and pour into a rectangular container.
Measure out 2 Tbsp of “fish batter” (boy does that sound weird to say) and shape into patties. Then coat with the breading and place on the mesh sheet that comes with your dehydrator. Continue until all the batter is used. You can even make patties instead if you wish.
Dehydrate at 145 degrees for 1 hour then reduce heat to 115 degrees and continue drying for 4 -6 hours. Don’t dry these too much that they get hard… fish patties are moist.
Store leftovers in the fridge for up to 5 days. You can reheat them by placing them back in the dehydrator for a little while.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.