Cheese-less Fricadelle (Vegan)

Directions

Roughly break tofu & squeeze out excess moisture.

Combine olive oil & millet in a pot over moderate heat.

Toast the millet 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 ½ inch 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 preheated 250 degree F oven.

Drizzle with chutney & serve with rice pilaf & vegetables.

CHUTNEY: Combine all ingredients in a food processor & purée until silky.

Force through a strainer; discard roughage.