Ingredients: 1 tbl Olive oil 2/3 cup Millet 1 1/3 cup Water 1 cup Carrot, finely chopped 1 cup Zucchini, finely chopped 1/2 cup Red bell pepper, diced 1/2 cup Yellow bell pepper, diced 2 oz Spinach, wilted & chopped 1 lb Extra-firm tofu* 1 1/4 tsp Salt 1/2 tsp Pepper 2 cup Breadcrumbs Olive oil ----------------- CILANTRO CHUTNEY ---------------- 1 1/3 cup Cilantro leaves 1/4 cup Almonds chopped 2 x Jalapeno, seeded & chopped 1 slc 1/8" piece ginger 3 tbl Maple syrup 1/2 cup Orange juice Salt

Method:
* Prepare the tofu the same way as for Tofu Cutlets with Pineapple Ginger Glaze.

Combine oliv
eo 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.