"cheese" Fricadelle Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2 ounce: Spinach, wilted & chopped
2/3 cup: Millet,
1 lbs: Extra-firm tofu*,
1 1/3 cup: Water,
1 1/4 tsp: Salt,
1 cup: Carrot, finely chopped
1/2 tsp: Pepper,
1 cup: Zucchini, finely chopped
2 cup: Breadcrumbs,
1/2 cup: Red bell pepper, diced
Olive oil,
1/2 cup: Yellow bell pepper, diced
CILANTRO CHUTNEY
1 1/3 cup: Cilantro leaves,
3 tbsp: Maple syrup,
1/4 cup: Almonds chopped,
1/2 cup: Orange juice,
2 each: Jalapeno, seeded & chopped
Salt,
1 slice: 1/8" piece ginger,
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.
Yamuna Devi, "Yamunas Table"
Submitted By MARK SATTERLY On 08-31-95
Source from luhu.jp
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.
Yamuna Devi, "Yamunas Table"
Submitted By MARK SATTERLY On 08-31-95
Source from luhu.jp