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Cheese Fricadelle

Ingredients

1/2 Tsp Black Pepper
2 Cups Bread Crumbs
1 Cup Carrot
1 Lb Extra-firm tofu
2/3 Cup Millet
1 Tbsp Olive Oil
1/2 Cup Red Pepper
1 1/4 Tsp Salt
2 Oz Spinach
1 1/3 Cup Water
1/2 Cup Yellow Pepper
1 Cup Zucchini

Directions

Prepare the tofu the same way as for Tofu Cutlets with Pineapple Ginger Glaze. Combine olive oil & 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.

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