Lions Mane Mushroom Cakes
It's simple to replace fish with vegan options. These "fish cakes" are made from Lions Mane Mushrooms, and they are delicious!
Ingredients
- 8 oz shredded Lion's Mane Mushrooms
- 2-4 Tbsp Just Egg
- 1/2 C panko breadcrumbs
- 1/4 C diced onion
- 1/4 C diced red pepper
- 1 Tbsp vegan mayo
- 1 tsp soy sauce
- 3/4 tsp Old Bay seasoning
- 1 tsp dijon mustard
- 3/4 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 - 1/2 C vegetable oil for frying
- 1 sheet of crumbled up nori sheet if desired to add a more ocean type taste
- 1/2 C regular flour to gently coat the pieces do not add to mixture
- Tarter Sauce:
- Vegan Mayo
- Dill pickle relish
Instructions
- shred and cut the Lion's Mane mushrooms finely. Cook in a fry pan with no oil or water for approximately 10 minutes on medium to release moisture. Press the mushroom shreds as they are cooking. When it has deepened in color a bit, remove from heat and set aside. (it should be quite dry at this point, you can also blot it a bit to remove more moisture.
- Add Lion's Mane to a mixing bowl. Add the Just Egg, seasonings, panko, soy sauce, vegan mayo, mustard, onions and peppers, (add nori if desired). Mix well.
- Pour oil into a pan and start preheating the pan on the stove.
- Start creating cakes with your hands. Press well. Dust with flour
- Gently add the cakes to the oil and cook on medium until golden brown and slightly crunchy. approximately 5-6 minutes on each side.
- While cakes are cooking, add dill relish to some vegan mayo in a side dish for dipping if desired.