|1 tablespoon||Olive oil|
|1 cup||Carrot, finely chopped|
|1 cup||Zucchini, finely chopped|
|½ cup||Red bell pepper, diced|
|½ cup||Yellow bell pepper, diced|
|1⅓ cup||Cilantro leaves|
|¼ cup||Almonds chopped|
|2 eaches||Jalapeno, seeded & chopped|
|1 slice||1/8" piece ginger|
|2 ounces||Spinach, wilted & chopped|
|1 pounds||Extra-firm tofu*|
|3 tablespoons||Maple syrup|
|½ cup||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 ½" 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 roughage.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 08-31-95