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Shred the lobster mushrooms on a box grater or through the shredding attachment on a food processor. Mix the shredded mushrooms thoroughly with the salt, then allow to sit for 10 minutes so the salt can draw out their water. Squeeze the shredded mushrooms to remove as much water as possible, then mix with the remaining ingredients except the cooking fat.
In a nonstick or seasoned cast iron pan, heat a tablespoon or two of the fat until hot and shimmering. Form a small test cake and fry it on both sides until golden, then cool, taste, and judge the seasoning and texture. If the cakes seem difficult for you to form, add another pinch of flour. If you think they need more seasoning, add a pinch of salt, more herbs, etc and repeat the process until you like the taste.
Working in batches, take a couple heaping tablespoons of the mushroom mixture and form into cakes, then fry a few minutes on each side slowly, and gently, until golden brown, flip and repeat, then serve immediately.
If you're making a large batch, finished cakes can be held in a warm oven on a cookie rack until the others are done.