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