This started out as a home made veggie burger. I was originally going to use mashed potatoes, morningstar crumbles, olives, water chestnuts, and parsley. But then my recipe changed its course, as my recipes often do. The potatoes and morningstar veggie crumbles got a big dose of fresh chopped mint, cumin, ginger, garlic and some liquid smoke for that just-off-the-grill kebab taste. The kebabs were great with the creamy raita.

This recipe is now a contender for my Thanksgiving menu. But I have so many ideas I cant decide what to make for Thanksgiving! So I want YOU to tell me what to put on this years thanksgiving table. Scroll to the bottom of this post for details!

Ingredients for Kebabs

Baking potato – 1
Morningstar Veggie Crumbles – 1/2 cup (or re hydrated TVP)
Red bell pepper – 1 pepper
Sweet corn – 1/2 can
Onion – 1
Garlic paste – 1 1/2 tbsp
Ginger paste – 1 1/2 tbsp
Cumin seeds – 1/2 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Turmeric – 1/2 tsp
Garam Masala – 1 tsp
Paprika – 1 tsp. For more heat use chili powder or chopped fresh green chilies.
Liquid smoke – 1 tbsp
Mint – 10 sprigs
Egg – 1
Salt – 1 tsp
Oil – 2 tbsp
Bamboo Skewers – 8

Pre heat oven to 400. Finely chop the red bell peppers, onion and mint. Wrap the potato tightly in a paper towel and microwave on high for 6-7 minutes. If using TVP, rehydrate it in boiling water or stock. Soak the skewers in hot water for at least 20 minutes.

In a large skillet, heat the oil and add cumin. When the cumin is fragrant, about 30 seconds, add chopped onion and saute till lightly brown. Now add the ginger garlic paste. Saute on medium heat for 1-2 minutes. Add the turmeric, cumin powder, coriander, garam masala and paprika. Saute on medium for 2 minutes. Then add the morningstar crumbles (or TVP), chopped bell pepper and sweet corn (drain well if using canned corn). Cook for 5 minutes.

While the vegetables are sauteing, remove the potato from the microwave. When it is cool enough to handle, peel the skin and cut the potato into cubes. Now turn off the heat from the skillet and let the mixture cool a few minutes. Add the potato, egg, mint, liquid smoke and salt. Mash the potatoes and stir the mixture well.

Take a big handful of the mixture and press it tightly onto a skewer to form a kebab. Place on an oiled cookie sheet. If the kebab mixture is not tight enough at this point, you could add 2 tbsp of bread crumbs or flour.

Bake in a 400 degree oven for 30 minutes. Serve with creamy cucumber raita and lemon wedges.

Ingredients for Creamy Cucumber Raita

This sauce is in between a Raita and a Tzatziki. ‘Hanging’ low fat yogurt in a cheese cloth is the best way to make it creamy. As a short cut, use Greek yogurt.

Low fat yogurt – 1 32oz container

English cucumber – 1, peeled and chopped
Mint – 8 sprigs, leaves removed and finely chopped
Salt – 1 1/2 tsp
Paprika – 1/2 tsp

Place a strainer over a bowl. Cover the the strainer with 2 layers of cheese cloth (fold cheese cloth to get 2 layers). Pour the yogurt into the cheese cloth lined strainer. Let some of the liquid from the yogurt strain into the bowl. See picture below.

Then, pick up the sides of the cheese cloth and tie into a bundle. Place the bundle back on the strainer. Place the bowl with strainer and yogurt bundle in the fridge for about 2 hours. All the liquid in the yogurt will drip down to the bowl and you will have a thick, creamy yogurt.

To this yogurt, add the cucumber, mint, paprika and salt. Mix well. Refrigerate before serving.

YOU tell me what to put on the Thanksgiving table!

I have so many recipes in mind for thanksgiving, I cant decide what to make! Help me by choosing from the list below. Select what sounds good to you and click vote! Once you click vote, you can see the current results. Poll closes Tuesday the 25th at 11pm EST.

Chose atleast one dish from each category – appetizer, side, entree, dessert.

I’ll make the dishes that get the most votes and post them on my blog the day before thanksgiving.

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