Raw Lemongrass Thai “Vegan Fish Cakes” with Tartare Sauce
Recipe by Julie Masco – Trilogy Wellness Centre
Vegan Fish Cakes
1 cup activated almonds
Juice of 1 lime
1/2 cup coriander
2 teaspoons cumin
1 tablespoon lemongrass
1 teaspoon paprika
1/4 red onion
3 tablespoons olive oil
2 cloves of garlic
3/4 cup of almond butter
1 tablespoon shredded coconut
1 tablespoon tamari
Place all ingredients in a food processor and process until smooth. Add water if required, consistency should be like a dry mash.
Form into patties using a teaspoon. Place on a dehydrator tray for 4 hours or until firm on the outside. Serve with salad and tartare sauce. Makes 16.
1 cup cashews soaked for 2 hours 1/2 cup filtered water
1 tablespoon apple cider vinegar Zest of 1 lemon
1/4 teaspoon Dijon mustard 2 teaspoons shallots
1 teaspoon garlic powder 1/4 cup dill
2 tablespoons capers
Process all ingredients until smooth. Roughly chop extra dill and capers and fold through for a chunkier alternative.
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