About the Recipe
This recipe is a fun, satisfying and tasty treat.
300g of cauliflower heads
150g of peeled and grated carrot
1 chopped onion
80g of peeled zucchini
2 nori pappers cut up roughly
2 tbs of fresh coriander
2 tbs of fresh parsley
2 tsp of smoked paprika
1 clove of garlic
1/4 cup of pumpkin seeds then freshly ground
1 tsp of pysillium husk
the joice of one lemon
2 tbs of coconut aminos
1 tsp of dried dill
1 tbs of sesame seeds then freshly ground
1 tbs of flax seed then freshly ground
1/2 tsp of dried dill
1 tso pf dried garlic
1/2 tsp of smoked paprika
1/2 tsp of cayanne pepper
1/4 tsp of dried fennel
1/4 tsp of onion powder
Step 1 Make the fish sticks but putting all of the ingredients into a food processor and blend until textured but combined into a dough like consistancy.
Step 2 Remove dough from the food processor and shape them into 9 or 10 fish sticks depending on desired size.
Step 3 Place the fish sticks on to dehydrator sheets and dehydrate for one hour at 110f.
Step 4 Make the "bread" crumbs but putting all of the ingredients into a high powered blender or bullets blender and blend until resembeling bread crumbs.
Step 5 Put the "bread" crumbs onto a small plate.
Step 6 Remove the fish sticks from the dehydrator and gently roll them in the "bread" crumbs until they are well covered.
Step 7 Return the fish sticks to the dehydrator for a further 6.5 hours.
Step 8 Place fish sticks onto a serving plate, serve and enjoy.
For this recipe you will need a dehydrator.
For this recipe you will need a food processor.
For this recipe you will need a high powered blender or bullet blender.
I like to serve this recipe with my Tarter sauce and a large hydrating salald.