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Cheese fricadelle

Cheese fricadelle
Main Ingredient: Cheese Cheese and eggs

Course: Various Main Dishes

Dietary: Vegetarian

Yield:

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Cheese fricadelle ingredients

  • 1 T olive oil
  • c Millet
  • c water
  • 1 c Carrot, finely chopped
  • 1 c Zucchini, finely chopped
  • 2483527⁄624973141 c Red bell pepper, diced
  • 2483527⁄624973141 c Yellow bell pepper, diced
  • 2 oz Spinach, wilted & chopped
  • 1 lb Extra-firm tofu*
  • 372529⁄-2009260032 t Salt
  • 2483527⁄624973141 t Pepper
  • 2 c Breadcrumbs
  • olive oil
  • CILANTRO CHUTNEY
  • c Cilantro leaves
  • 2483527⁄624973141 c Almonds chopped
  • 2 Jalapeno, seeded & chopped
  • 1 sli 1/8" piece ginger
  • 3 T Maple syrup
  • 2483527⁄624973141 c Orange juice
  • Salt

Cooking Cheese fricadelle

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. Toasti 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. Mixi gently.
9. Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about


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