Mushroom Kebabs (Indian or Mediterranean Style)

• Ingredients:

  • 1 cup Sun-Dried Milky White Mushrooms (rehydrated and minced), which provide a deep, umami flavor profile that enhances the dish's overall taste. These mushrooms should be soaked in warm water for at least 30 minutes to restore their original texture and flavor, then finely chopped to ensure they mix well with the other ingredients.

  • 1/2 cup boiled potatoes or chickpeas (mashed), serving as a hearty base for the patties. If using potatoes, opt for starchy varieties like Russets for a fluffier texture, while chickpeas add a nutty flavor and a boost of protein. Make sure they are well-mashed to create a smooth consistency that binds the mixture effectively.

  • 1/4 cup breadcrumbs, which act as a binding agent and help achieve a crispy exterior when fried. You can use plain breadcrumbs or seasoned varieties, depending on your preference. For a healthier option, consider using whole wheat breadcrumbs or even crushed oats.

  • 1 tsp garam masala (for Indian) or za'atar (for Mediterranean), both of which are aromatic spice blends that bring distinct flavors to the dish. Garam masala, a staple in Indian cuisine, adds warmth and complexity, while za'atar imparts a herby, tangy note that complements Mediterranean dishes beautifully.

  • 1 tsp ginger-garlic paste, which infuses the mixture with a robust flavor. This combination is essential in many cuisines, providing a fragrant and zesty foundation that enhances the overall taste of the patties.

  • 1 tbsp chopped mint or parsley, adding a fresh and vibrant note to the dish. Mint pairs exceptionally well with Indian flavors, while parsley is a classic Mediterranean herb that brightens up the palate. Choose either based on the flavor profile you wish to emphasize.

  • Salt to taste, which is crucial for enhancing the flavors of all the ingredients. Be cautious with the amount, as the saltiness can vary based on the type of breadcrumbs and whether you are using salted or unsalted potatoes or chickpeas.

  • Oil for shallow frying, which is necessary to achieve a golden, crispy texture on the outside of the patties. Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, to ensure even frying without imparting additional flavors.

• Instructions:

  1. Begin by combining the rehydrated and minced sun-dried mushrooms, the well-mashed boiled potatoes or chickpeas, breadcrumbs, and the selected spices in a large mixing bowl. Mix thoroughly until all ingredients are evenly distributed, ensuring that the flavors meld together beautifully. This step is crucial for achieving a harmonious taste in the final dish.

  2. Next, take small portions of the mixture and shape them into small patties or kebabs, depending on your preference. Aim for a uniform size to ensure even cooking. If the mixture feels too loose, consider adding a bit more breadcrumbs to help with binding. This shaping process allows for creativity; feel free to make them round, oval, or even in fun shapes for a more playful presentation.

  3. In a large skillet, heat a generous amount of oil over medium heat. Once the oil is hot, carefully place the shaped patties or kebabs in the pan, ensuring not to overcrowd them. Shallow fry until they are golden brown and crispy on both sides, which should take about 3-4 minutes per side. Monitor the heat to prevent burning, adjusting as necessary to achieve a perfect fry.

  4. Once cooked, remove the patties from the pan and place them on a paper towel-lined plate to absorb any excess oil. This step helps maintain a crispy texture. Serve the hot patties immediately, accompanied by a refreshing mint chutney for an Indian flair or creamy hummus for a Mediterranean touch. Garnish with additional herbs if desired for an extra pop of color and flavor.