"cheese" fricadelle

Yield: 8 servings

Measure Ingredient
1 tablespoon Olive oil
⅔ cup Millet
1⅓ cup Water
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*
1¼ teaspoon Salt
½ teaspoon Pepper
2 cups Breadcrumbs
Olive oil
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

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