Cheese fricadelle Recipe

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Cheese fricadelle

Artist:	_	Yield:	8
Categories:	Cheese, Cheese & Eggs, Entrees, Vegetarian	Rating:	0
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Ingredients:

1	tbsp	Olive oil
2/3	cup	Millet
1 1/3	cup	Water
1	cup	Carrot, finely chopped
1	cup	Zucchini, finely chopped
1/2	cup	Red bell pepper, diced
1/2	cup	Yellow bell pepper, diced
2	oz	Spinach, wilted & chopped
1	lbs	Extra-firm tofu*
1 1/4	tsp	Salt
1/2	tsp	Pepper
2	cup	Breadcrumbs
		Olive oil
		CILANTRO CHUTNEY
1 1/3	cup	Cilantro leaves
1/4	cup	Almonds chopped
2	each	Jalapeno, seeded & chopped
1	slice	1/8" piece ginger
3	tbsp	Maple syrup
1/2	cup	Orange juice
		Salt

Procedures:

1	* prepare the tofu the same way as for tofu cutlets with pineapple ginger glaze.
2	Combine oliveo il & millet in a pot over moderate heat.
3	Toast the grains, stirring constantly, until darkened a few shades.
4	Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary.
5	Set aside for 10 minutes, then fluff with a fork.
6	Individually steam vegetables until tender-crisp.
7	In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables.
8	Mix gently.
9	Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about ? thick.
10	Pat patties in breadcrumbs so they are coated on all sides.
11	Set aside on waxed paper lined trays.
12	Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
13	Keep warm in a 250f oven.
14	Drizzle with chutney & & serve with rice pilaf & vegetables.
15	Chutney: combine all ingredients in a food processor & puree until silky.
16	Force through a strainer; discard roughage.
17	Yamuna devi, "yamuna"s table