Ingredients Edit

Directions Edit

  1. Combine olive oil and millet in a pot over moderate heat.
  2. Toast the grains, stirring constantly, until darkened a few shades.
  3. Add water, bring to a boil, reduce heat, cover and cook until the millet is tender, about 20 minutes, add more water if necessary.
  4. Set aside for 10 minutes, then fluff with a fork.
  5. Individually steam vegetables until tender-crisp.
  6. In a bowl, mix seasoned tofu with salt, pepper, millet and vegetables.
  7. Mix gently.
  8. Moisten hands, divide mixture into 16 flattened balls and form into crack free patties, about ½" thick.
  9. Pat patties in breadcrumbs so they are coated on all sides.
  10. Set aside on waxed paper lined trays.
  11. Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
  12. Keep warm in a 250°F oven.
  13. Drizzle with chutney and serve with rice pilaf and vegetables.
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