Cheese fricadelle
- Main Ingredient: Cheese Cheese and eggs
- Course: Various Main Dishes
- Dietary: Vegetarian
- Yield:
Cheese fricadelle ingredients
- 1 T 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 t Salt
- 1⁄2 t Pepper
- 2 c Breadcrumbs
- olive oil
- CILANTRO CHUTNEY
- 1 1⁄3 c Cilantro leaves
- 1⁄4 c Almonds chopped
- 2 Jalapeno, seeded & chopped
- 1 sli 1/8" piece ginger
- 3 T Maple syrup
- 1⁄2 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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