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Cheese fricadelle
Artist: _
Categories: Cheese, Cheese & Eggs, Entrees, Vegetarian
Yield: 8
Rating: 0
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Ingredients:
1 tbspOlive oil
2/3 cupMillet
1 1/3 cupWater
1 cupCarrot, finely chopped
1 cupZucchini, finely chopped
1/2 cupRed bell pepper, diced
1/2 cupYellow bell pepper, diced
2 ozSpinach, wilted & chopped
1 lbsExtra-firm tofu*
1 1/4 tspSalt
1/2 tspPepper
2 cupBreadcrumbs
Olive oil
CILANTRO CHUTNEY
1 1/3 cupCilantro leaves
1/4 cupAlmonds chopped
2 eachJalapeno, seeded & chopped
1 slice1/8" piece ginger
3 tbspMaple syrup
1/2 cupOrange juice
Salt
Procedures:
1* prepare the tofu the same way as for tofu cutlets with pineapple ginger glaze.
2Combine oliveo il & millet in a pot over moderate heat.
3Toast the grains, stirring constantly, until darkened a few shades.
4Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary.
5Set aside for 10 minutes, then fluff with a fork.
6Individually steam vegetables until tender-crisp.
7In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables.
8Mix gently.
9Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about ? thick.
10Pat patties in breadcrumbs so they are coated on all sides.
11Set aside on waxed paper lined trays.
12Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
13Keep warm in a 250f oven.
14Drizzle with chutney & & serve with rice pilaf & vegetables.
15Chutney: combine all ingredients in a food processor & puree until silky.
16Force through a strainer; discard roughage.
17Yamuna devi, "yamuna"s table
 
 
 
 

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