Posted inMains
Lions Mane Crab Cakes
Just the right amount of crunch on the outside and a flavor packed inner – loaded with crisp vegetables.
These cakes are a force.
Just the right amount of crunch on the outside and a flavor packed inner – loaded with crisp vegetables. I cannot begin to describe just how dreamy these are. I am a mushroom lover and the lions mane contributes such a beautiful texture here. If you’ve never had lions mane in a meal, this should be one of the first ways you enjoy them. They’ve been shown to aid in a healthy heart, brain, immune system and beyond.
The humble mushroom gives us so much – and this is one way i’ve created with it’s magic.
Pair with Dill Tartar Sauce and enjoy!
Lions Mane Cakes
Just the right amount of crunch on the outside and a flavor packed inner – loaded with crisp vegetables.
Ingredients
- 1 lb lions mane mushrooms
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tbsp pepper
- 1 tbsp paprika
- ¼ cup purple onion, diced
- ½ cup poblano pepper, diced
- ⅛ cup red bell pepper, diced
- ⅛ cup carrots, sliced thin
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- ½ cup garbanzo bean flour (chickpea flour)
- 1 tbsp mustard
- 1 tbsp lemon juice
- Olive oil, enough for frying*
Instructions
- Start breaking the clean mushroom into strands, about an inch thick. Pulling the flesh apart from top to bottom, to follow its natural line.
- Heat a large skillet on low flame
- Add all mushrooms to skillet and sprinkle with a dash of salt – to help remove the moisture from the mushrooms
- Cover with a lid and let cook for about 10 minutes, stirring occasionally
- Remove mushrooms from heat and allow to cool
- Create a flax egg by combining ground flax and water in a small bowl (allow to sit for 5 minutes to create its gelatinous texture)
- Add cooled mushrooms to a strainer and press out excess moisture *
- Combine mushrooms and all remaining ingredients into a large bowl and mix to combine, evenly
- Scoop ¼-½ cup servings of mixture at a time and form in hands to make a pattie shape
- Lay the formed patties on a tray, dust with a little extra garbanzo bean flour, and cover in the fridge for 30 minutes – to settle
- Heat a large skillet on medium-high heat and add olive oil
- Begin searing patties, careful not to crowd the pan – about 3-4 minutes on each side
- Serve with dill tartar sauce and enjoy!
Notes
Cleaning mushrooms- Don’t run mushrooms under water, they are porous and will absorb moisture – making this recipe difficult. Instead clean them by hand with a cloth, removing dirt.
When removing moisture from the mushrooms in the strainer, press on them firmly to release liquid. This step is very important to ensure the patties stay formed. They don’t have to be bone dry, just not too moist!
You can alternatively bake these cakes in the oven at 415 degrees with a bit of olive brushed on each side, for about 20-25 minutes (or until crispy and golden)
Feel free to use a high heat oil of your choice, for frying. I always prefer extra virgin olive oil, as it’s a very stable oil to cook with.
