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.