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.
Ingredients: yields 20 patties
- 1 cup raw almonds, soaked
- 1 cup raw sunflower seeds, soaked
- 1/2 cup celery, minced
- 1/2 cup red onion, minced
- 1/4 cup fresh lime juice
- 1 Tbsp + 1 tsp kelp powder
- 1 tsp Braggs Aminos or Tamari
- 1 tsp sea salt
- 1 tsp dried dill weed, or 1 Tbsp fresh dill weed
- 1/2 cup water
“Breading”: yields 1 1/4 cups
- 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.