Cheese fricadelle
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Contents |
[edit] Description
Drizzle with Coriander Chutney.
[edit] Ingredients
- 1 tbsp olive oil
- 2/3 cup millet
- 1 1/3 cup water
- 1 cup carrot, finely chopped
- 1 cup zucchini, finely chopped
- 1/2 cup Red bell pepper, diced
- 1/2 cup Yellow bell pepper, diced
- 2 oz spinach, wilted & chopped
- 1 lbs extra-firm tofu*
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 2 cup Breadcrumbs
- olive oil
[edit] Directions
1 * prepare the tofu the same way as for tofu cutlets with pineapple ginger glaze.
2 Combine oliveo il & millet in a pot over moderate heat.
3 Toast the grains, stirring constantly, until darkened a few shades.
4 Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary.
5 Set aside for 10 minutes, then fluff with a fork.
6 Individually steam vegetables until tender-crisp.
7 In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables.
8 Mix gently.
9 Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about ½" thick.
10 Pat patties in breadcrumbs so they are coated on all sides.
11 Set aside on waxed paper lined trays.
12 Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
13 Keep warm in a 250f oven.
14 Drizzle with chutney & & serve with rice pilaf & vegetables.
