CHEESE FRICADELLE
Apr 01,2004 12:00
by
LifeDynamix
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
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 ea Jalapeno, seeded & chopped
1 sl 1/8" piece ginger
3 tb Maple syrup
1/2 c Orange juice
Salt
* 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 roughage.