Cheese-less Fricadelle (Vegan)

These vegan fricadelle are golden, crisp-edged patties built from tofu, toasted millet, and a confetti of finely chopped vegetables, a satisfying meat-free, cheese-free main.

Toasting the millet before cooking is a small step with a big payoff. Stirring the grains in oil until they darken a few shades brings out a nutty, almost popcorn-like flavor that carries the whole patty. The cooked millet also binds the mixture, holding everything together without egg.

Squeezing the excess water from the tofu matters too; wet tofu makes a mushy patty that falls apart in the pan. Steam the vegetables only to tender-crisp so they keep some texture and color inside.

A breadcrumb coating crisps up beautifully when pan-fried. Serve the fricadelle drizzled with the silky cilantro-almond chutney, with its zip of jalapeno, ginger, and citrus, over rice pilaf.

Chef Tips

• Toast the millet until it darkens for a deeper, nuttier flavor that anchors the patties.
• Squeeze the tofu well, since excess moisture makes patties that crumble while frying.
• Moisten your hands when shaping so you can form smooth, crack-free patties that hold together.
• Fry over moderately high heat for a crisp crust without burning the breadcrumbs.

Variations

• Use quinoa or cooked rice in place of the millet.
• Swap the vegetables for whatever you have, keeping the total amount similar.
• Serve with a different sauce, like a tahini drizzle or tomato chutney.