Shredded Lion's Mane has the same sweet, delicate flake as crab ā which is why this is the internet's favourite thing to do with it. Golden cakes, lemony mayo, no boat required.
Ingredients
- 300g fresh Lion's Mane, shredded into fine strands
- 1 tbsp olive oil, plus more for frying
- 3 spring onions, finely sliced
- 60g breadcrumbs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- Ā½ tsp celery salt, Ā½ tsp sweet paprika and a pinch of mustard powder (our stand-in for American seasoning blends)
- Zest and juice of Ā½ a lemon
- Black pepper
Method
- Cook the shredded Lion's Mane in a dry frying pan over a medium-high heat for 5ā6 minutes, pressing, until its moisture is gone and it's starting to colour. Cool for 5 minutes.
- Mix it with the spring onions, breadcrumbs, mayonnaise, mustard, spices, lemon zest and a good grind of pepper. Shape into 6 patties and chill for 15 minutes if you have time ā they hold together better.
- Heat a thin layer of oil in the pan over a medium heat. Fry the cakes for 3ā4 minutes each side until deep golden and crisp.
- Serve with lemon juice squeezed over and extra mayo on the side ā in a bun or with a sharp green salad.