Lion’s Mane ‘Crab Cakes’


  • 2cm chunk of fresh root ginger, peeled

  • 2 red chillies with the seeds removed

  • 250g of fresh Lion’s Mane torn into crab-like pieces

  • 1 tbsp roughly chopped fresh coriander, or parsley if you prefer

  • 2 spring onions, finely sliced

  • 2 free-range eggs

  • 8 tbsp breadcrumbs

  • plain flour, for dusting

  • 25ml coconut oil


  1. Place the ginger and chilli into a mini food processor and pulse until finely chopped. 

  2. In a bowl combine the chilli and ginger with the shredded Lion’s Mane, coriander (or parsley) and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.

  3. Divide the Lion’s Mane ‘crab’ cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.

  4. Preheat the oven to 180C/160C Fan/Gas 4.

  5. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.

  6. Coat the cake in flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining ‘crab’ cakes.

  7. Heat the coconut oil in a frying pan and fry the cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the Lion’s Mane cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.

To serve

  • Place the Lion’s Mane cakes on a bed of fresh salad leaf; drizzle with olive oil and season with salt and freshly ground black pepper.

  • Slow Roasted Tomato & Chilli Jam from The Tomato Stall makes a tasty dipping sauce on the side.