INGREDIENTS

INSTRUCTIONS

Prepare the tofu the same way as for Tofu Cutlets with Pineapple
Ginger Glaze. Combine oliveo 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.

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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 111
Total Fat: 13g
Cholesterol: 0mg
Sodium: 620.6mg
Potassium: 410.1mg
Carbohydrates: 43.8g
Fiber: 4.5g
Sugar: 10g
Protein: 12.8g