See below ingredients and instructions of the recipe
1 tb Olive oil 2 oz Spinach, wilted chopped
2/3 c Millet 1 lb Extra-firm tofu*
1 1/3 c Water 1 1/4 ts Salt
1 c Carrot, finely chopped 1/2 ts Pepper
1 c Zucchini, finely chopped 2 c Breadcrumbs
1/2 c Red bell pepper, diced Olive oil
1/2 c Yellow bell pepper, diced
1 1/3 c Cilantro leaves 3 tb Maple syrup
1/4 c Almonds chopped 1/2 c Orange juice
2 ea Jalapeno, seeded chopped Salt
1 sl 1/8" piece ginger
* Prepare the tofu the same way as for Tofu Cutlets with Pineapple
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, "Yamuna's Table"
Submitted By MARK SATTERLY On 08-31-95