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This recipe comes from Ella's Kitchen on the FoodforNegus vegan YouTube channel. The method below is written in my own words; the recipe and the idea are hers. Watch the original here:

https://www.youtube.com/watch?v=DqGyuBnXbKg

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Makes 16 patties (serves 8) · Prep 20 min · Cook 30 min

Ingredients

• 1 1/2 lb fresh lion's mane mushrooms (about 4 large clumps)
• 2 medium onions, finely chopped
• Grape seed or avocado oil
• 2 tsp cayenne pepper
• 4 tsp onion powder, divided
• 2 tsp ground coriander
• 2 tsp ground ginger
• 2 tsp celery salt
• 2 tsp sea salt, plus more for seasoning
• 4 cups garbanzo beans, drained (reserve the liquid)
• 1 cup aquafaba (the reserved chickpea liquid)
• 2 limes, juiced
• 1 cup fresh parsley, finely chopped
• 2 cups garbanzo bean flour, added gradually
• To serve: a bed of fresh kale and parsley, plus a spicy vegan mayo

Before you start: handling lion's mane

• Don't wash it. These mushrooms soak up water like a sponge and turn soggy. Brush the dirt off dry — a clean, dry toothbrush works well.