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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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 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.
| Ingredients:
1 Tablespoon(s) 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
1/2 Cup(s) Yellow bell pepper, diced
2 Ounce(s) Spinach, wilted & chopped
1 Pound(s) Extra-firm tofu*
1 1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
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 Tablespoon(s) Maple syrup
1/2 Cup(s) Orange juice |
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