Exquisite Mushroom Galouti Kebabs with Cucumber Raita & Spiced Potato Wedges

Allergens

Eggs, nuts (almond flour)

Ingredients

• 1 lb mushrooms (white or cremini), finely chopped
• 1 medium onion, grated
• 2 cloves garlic, minced
• 1 tbsp ginger paste
• 1 cup fresh breadcrumbs
• 3/4 cup almond flour
• 2 eggs, beaten
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/2 tsp ground nutmeg
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Salt to taste
• 3 cups cucumber, peeled and diced
• 2 cups plain yogurt
• 4 large potatoes, cut into wedges
• Olive oil for brushing
• 1 tsp ground cumin
• 1 tsp paprika
• Salt to taste

Instructions

1. a. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. b. In a large mixing bowl, combine mushrooms, onion, garlic, ginger paste, breadcrumbs, almond flour, eggs, cardamom, cinnamon, black pepper, nutmeg, cilantro, and mint. Mix well to incorporate all ingredients. c. Shape the mixture into 24 small kebab patties. Place them on a plate and refrigerate for 15 minutes. d. In a medium mixing bowl, combine cucumber, yogurt, salt, and pepper. Mix well and set aside. e. Arrange potato wedges on the prepared baking sheet. Brush with olive oil, then sprinkle with cumin, paprika, and salt. Bake for 20 25 minutes or until golden brown and crispy. f. In a large non stick skillet, heat a small amount of olive oil over medium heat. Sear kebab patties for 3 4 minutes per side or until golden brown and heated through. g. Serve kebabs warm with cucumber raita and spiced potato wedges, garnishing with fresh herbs and a drizzle of mint sauce if desired.

Chef’s Insight

The combination of spices in this dish creates a harmonious balance that pleases the palate, while the textures of the kebabs, potato wedges, and cucumber raita make for an unforgettable dining experience.

Notes

Fresh ingredients and careful preparation are key to achieving the best results with this dish.