Recipe - Cheese Fricadelle

1 tablespoon Olive oil
2/3 cup Millet
1 1/3 cup Water
1 cup Carrot, finely chopped
1 cup Zucchini, finely chopped
One half cup Red bell pepper, minced
One half cup Yellow bell pepper, minced
2 ounce Spinach, wilted & chopped
1 pound Extrafirm tofu*
1 One fourth teaspoon Salt
One half teaspoon Pepper
2 cup Breadcrumbs
Olive oil

CILANTRO CHUTNEY
1 1/3 cup Cilantro leaves
One fourth cup Almonds chopped
2 Jalapeno, seeded & chopped
1 sl 1/8" piece ginger
3 tablespoon Maple syrup
One half cup Orange juice
Salt

* 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 tendercrisp. 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.