Ingredients:
1 Olive oil
2/3 Millet
1 1/3 Water
1 Carrot, finely chopped
1 Zucchini, finely chopped
1/2 Red bell pepper, diced
1/2 Yellow bell pepper, diced
2 Spinach, wilted & chopped
1 Extra-firm tofu*
1 1/4 Salt
1/2 Pepper
2 Breadcrumbs
1 1/3 Cilantro leaves
1/4 Almonds chopped
2 Jalapeno, seeded & chopped
1 1/8" piece ginger
3 Maple syrup
1/2 Orange juice |
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 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.
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