This recipe’s straight out of my book “Ani’s Raw Food Kitchen“, page 193. I doubled the recipe and enjoyed these for several days on their own, wrapped inside a collard leaf with sauce and dressing and sprouts, and on top of salad.
Save-The-Salmon Patties with Hollandaise Sauce
Makes 4 servings
Patties
- Pulp from 5 peeled and juiced carrots
- 1 batch Sunny Dill Cheeze (page 164, and below)
- 2 Tablespoons yellow onion, chopped
- 1 teaspoon sea salt
- 1 Tablespoon dulse flakes
Mix all ingredients in a large bowl. Use your hands or a 2 Tablespoon scooper to portion onto dehydrator trays. No Teflex necessary. Dehydrate 4-5 hours, to desired consistency.
Sunny Dill Cheeze
- 2 cups sunflower seeds
- 2 cloves garlic
- juice of 1 lemon
- 1 bunch dill
- 1/2 cup water, as needed
Place sunflower seeds and garlic into food processor, and process into small pieces. Next, add remaining ingredients and mix well.
Hollandaise Sauce
- juice of 3 lemons, about 6 Tablespoons
- 1/3 cup water
- 2/3 cup almond
- 1/3 teaspoon turmeric
- 1/3 cup extra virgin olive oil
Blend all ingredients until smooth.
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