Cheese Fricadelle

Description
Drizzle with Coriander Chutney.

Ingredients

 * 1 	tbsp  	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 	lbs 	extra-firm tofu*
 * 1 1/4 	tsp 	salt
 * 1/2 	tsp 	pepper
 * 2 	cup 	Breadcrumbs
 * olive oil

Directions
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 	Toast 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 	Mix gently.

9 	Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about ½" thick.

10 	Pat patties in breadcrumbs so they are coated on all sides.

11 	Set aside on waxed paper lined trays.

12 	Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.

13 	Keep warm in a 250f oven.

14 	Drizzle with chutney & & serve with rice pilaf & vegetables.