| Recipe: | "Cheese" Fricadelle |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 8 |
| Difficulty: | N/A |
| Ingredients: | 1 tbsp olive oil
2/3 cup(s) millet
1 1/3 cup(s) water
1 cup(s) carrot , finely chopped
1 cup(s) zucchini , finely chopped
1/2 cup(s) Red bell pepper , diced
2 oz spinach , wilted & chopped
1 lb Extra-firm tofu *
1 1/4 tsp salt
2 cup(s) breadcrumbs
1 1/3 cup(s) cilantro leaves
1/4 cup(s) almonds chopped
2 jalapeno , seeded & chopped
1 slice(s) 1/8" piece ginger
3 tbsp maple syrup
1/2 cup(s) orange juice
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| Directions: | * 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 fluffwith 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 7minutes 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.
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