- 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
- Place the ginger and chilli into a mini food processor and pulse until finely chopped.
- 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.
- 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.
- Preheat the oven to 180C/160C Fan/Gas 4.
- 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.
- 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.
- 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.
- 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.