Shredded lion's mane has an uncanny crab-like texture — tender, flaky and full of savour. Folded with celery, spring onion, parsley and a touch of Old Bay into golden pan-fried cakes, this recipe fools even the most committed seafood fans.
Ingredients
- 350g lion's mane mushrooms, shredded
- 1 celery stalk, finely diced
- 2 spring onions, sliced
- 2 tbsp chopped parsley
- 1/3 cup mayonnaise (or vegan mayo)
- 1 egg (or flax egg)
- 1 tbsp Dijon mustard
- 1 tsp Old Bay / seafood seasoning
- 1 tbsp lemon juice + zest of 1/2 lemon
- 3/4 cup panko (plus extra for coating)
- Salt, pepper and oil for frying
- Lettuce leaves and lemon, to serve
Method
- Sauté the shredded lion's mane in a dry pan 5–6 min to drive off moisture; cool.
- Mix with celery, spring onion, parsley, mayo, egg, mustard, Old Bay, lemon and panko. Season.
- Form into 8 patties and chill 20 min to firm up.
- Coat lightly in extra panko; pan-fry in oil over medium 3–4 min per side until golden.
- Serve on lettuce with lemon and a herb aioli.