Cheese Fricadelle

Ingredients

• 1 tbsp olive oil
• ⅔ cup millet
• 1⅓ cup water
• 1 cup carrot, finely chopped
• 1 cup zucchini, finely chopped
• ½ cup red bell pepper, diced
• ½ cup yellow bell pepper, diced
• 2 oz spinach, wilted and chopped
• 1 lbs extra-firm tofu
• 1¼ tsp salt
• ½ tsp pepper
• 2 cups breadcrumbs
• olive oil

Procedures

1. Combine olive oil and millet in a pot over moderate heat.
2. Toast the grains, stirring constantly, until darkened a few shades.
3. Add water, bring to a boil, reduce heat, cover and cook until the millet is tender, about 20 minutes, add more water if necessary.
4. Set aside for 10 minutes, then fluff with a fork.
5. Individually steam vegetables until tender-crisp.
6. In a bowl, mix seasoned tofu with salt, pepper, millet and vegetables.
7. Mix gently.
8. Moisten hands, divide mixture into 16 flattened balls and form into crack free patties, about ½" thick.
9. Pat patties in breadcrumbs so they are coated on all sides.
10. Set aside on waxed paper lined trays.
11. Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
12. Keep warm in a 250°F oven.
13. Drizzle with chutney and serve with rice pilaf and vegetables.