\"cheese\" fricadelle
8 servings
Ingredients
| Quantity | 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 |
| Salt | ||
Directions
CILANTRO CHUTNEY
* 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