Lion’s Mane Cakes with Spicy Basil Tartar Sauce

Ingredients
8	ozs.	Caputo & Guest Lion’s Mane Mushrooms, pulled into shreds
¼	cup	Red onion, finely diced
1	tbsp.	Extra virgin olive oil
1	tsp.	Old Bay seasoning
1	clove	Garlic, minced
1	lg.	Egg, beaten, or 1 tablespoon chia seeds+ 3 tablespoons water (V)***
1	tbsp.	Fresh lemon juice
1	tbsp.	Parsley, chopped
1/3	cup	Mayonnaise, divided (for a vegan mayo option***, see https://www.inspiredtaste.net/51263/vegan-mayonnaise/)
¾	cup	Panko or gluten free breadcrumbs**
Spicy Lemon Basil Tartar Sauce:
1	tbsp.	Sriracha chili sauce***
1	tbsp.	Prepared tartar sauce**
1	tbsp.	Fresh lemon zest
1	tbsp.	Fresh basil, chopped
¼	tsp.	Fresh ground black pepper
3	tbsp.	Avocado oil for frying

Pre-heat oven to 375 degrees. Combine mushrooms and next 4 ingredients in a medium bowl. Toss to coat. Transfer mixture to a greased baking pan. Roast mixture for 15 minutes. Remove from oven and let cool for 10 minutes.
While mushrooms are cooling, in the same bowl you tossed the mushrooms in, combine egg, lemon juice, parsley and 1 tablespoon of mayonnaise. Whisk until well blended. Add roasted mushroom mixture and gently stir mixture until well coated. Fold in breadcrumbs. Refrigerate mixture for 30 minutes.
Form mixture into four ½ cup rounds. Flatten slightly with your hand or the back of a spatula. Transfer cakes to a plate and set aside.
For Spicy Lemon Basil Sauce: In a small bowl, stir together remaining ¼ cup of mayonnaise and remaining ingredients except for avocado oil. Transfer to a small ramekin or bowl and refrigerate until ready to serve.
To Prepare Cakes: Heat half of avocado oil in a large skillet over medium heat. Carefully add cakes one at a time. Fry for 2-3 minutes. Flip cakes, add remaining oil and fry another 2-3 minutes or until golden brown. Transfer cakes to a serving plate and serve with spicy basil tartar sauce on the side.