“Cheese” Fricadelle

Title: “Cheese” Fricadelle
Categories: Main dish, Vegetarian
Yield: 8 Servings

1 tb Olive oil
2/3 c Millet
1 1/3 c Water
1 c Carrot, finely chopped
1 c Zucchini, finely chopped
1/2 c Red bell pepper, diced
1/2 c Yellow bell pepper, diced
2 oz Spinach, wilted & chopped
1 lb Extra-firm tofu*
1 1/4 ts Salt
1/2 ts Pepper
2 c Breadcrumbs
Olive oil

——————————CILANTRO CHUTNEY——————————
1 1/3 c Cilantro leaves
1/4 c Almonds chopped
2 Jalapeno, seeded & chopped
1 sl 1/8″ piece ginger
3 tb Maple syrup
1/2 c Orange juice

* Prepare the tofu the same way as for Tofu Cutlets with Pineapple Ginger
Glaze. Combine oliveo il & millet in a pot over moderate heat. toast the
grains, stirring constantly, until darkened a few shades. Add water, bring
to a boil, reduce heat, cover & cook until the millet is tender, about 20
minutes, add more water if necessary. Set aside for 10 minutes, then fluff
with a fork. Individually steam vegetables until tender-crisp. In a bowl,
mix seasoned tofu with salt, pepper, millet & vegetables. Mix gently.
Moisten hands, divide mixture into 16 flattened balls & form into crack
free patties, about 1/2″ thick. Pat patties in breadcrumbs so they are
coated on all sides. Set aside on waxed paper lined trays. Pan fry
fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7
minutes on each side. Keep warm in a 250F oven. Drizzle with chutney & &
serve with rice pilaf & vegetables. CHUTNEY: Combine all ingredients in a
food processor & puree until silky. Force through a strainer; discard