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"Cheese" Fricadelle


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Main dish Vegetarian

Ingredients:

  • 1 tb Olive oil
  • 2/3 c Millet
  • 1 1/3 c Water
  • 1 c Carrot, finely chopped
  • 1 c Zucchini, finely chopped
  • 1/2 c Red bell pepper, diced
  • 1/2 c Yellow bell pepper, diced
  • 2 oz Spinach, wilted & chopped
  • 1 lb Extra-firm tofu*
  • 1 1/4 ts Salt
  • 1/2 ts Pepper
  • 2 c Breadcrumbs
  • Olive oil
CILANTRO CHUTNEY
  • 1 1/3 c Cilantro leaves
  • 1/4 c Almonds chopped
  • 2 Jalapeno, seeded & chopped
  • 1 sl 1/8" piece ginger
  • 3 tb Maple syrup
  • 1/2 c Orange juice
  • Salt

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.