8 ounces Lion’s Mane mushrooms

6 ounce can Wild Caught, skinless, boneless Salmon

3 tablespoons finely chopped chives

1 cup fresh bread crumbs

1/3 red bell pepper finely chopped

5 tablespoons mayonnaise

Salt and pepper to taste

Olive oil for cooking

Finely shred Lion’s Mane and sauté for 5 – 8 minutes until wilted and moisture has evaporated.

Put in strainer and using a fork, press until the moisture is out.  Then using a paper towel press again, until fairly dry.  Place on a cutting board and finely chop until about the same consistency of the salmon.

Drain the salmon in the same strainer and using a fork press until the liquid is gone and is finely mashed. 

Add all the ingredients in a small bowl, Lion’s Mane, salmon, chives, bread crumbs, bell pepper and mayonnaise.  Salt and pepper as desired. Mix well and form into 6 rounded patties.

Warm oven to 350 degrees.  In a non-stick skillet with a little Olive oil, heat for a couple of minutes at medium heat, then add the patties.  Cook for 2 -3 minutes on each side until they are nicely browned.  Remove from the pan and place on a baking sheet and bake in the pre-heated oven for 5 minutes or until heated through. The cakes should be crisp on both sides.

Recipe by Linda Merlin

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