Use your left over almond pulp to create a patty reminiscent of a crab or salmon cake. Requires a dehydrator. Serve with a horseradish mayo or other sauce.
Author: Ama T. Opare
Recipe type: Main
Cuisine: Raw Food
Serves: 12 patties
Ingredients
1 cup almond pulp left over from making almond milk
2 cups shredded carrots
¾ chopped celery
¼ cup chopped red pepper
½ cup chopped green onion
½ cup chopped parsley
½ cup nori flakes or crumbled nori sheets
½ cup dulse flakes or chopped dulse
⅓ cup olive oil
¼ lemon juice
1 tsp salt
2-4 garlic cloves or ½ large elephant garlic clove
⅛-1/4 tsp cayenne pepper
½ cup ground flax seed
Instructions
Place all the ingredients except the flax seed in a large bowl
Mix until well combined
Put ground flax seed on a plate or wide bowl
Use your hands to form patties
Roll both sides of each patty in the flax meal to coat
Place on a dehydrator tray. No need to use a teflex sheet unless your batter is very wet
Dehydrate for 12-16 hours at 110° or until patties reach your desired dryness
Refrigerate until ready to serve
Recipe by Food For The Soul at https://foodforthesoul.me/raw-un-fish-cakes/