Broccoli Fritters With Mashed Potatoes And Radish Salad - cooking recipe

Ingredients

1 2/3 lb russet or baking potatoes, roughly chopped
3/4 cup milk
1 pinch nutmeg, freshly grated
1 lb broccoli, cut into small florets
3/4 cup all-purpose flour
2 None eggs, beaten
2/3 cup ground almonds
1 tsp Dijon mustard
2 tbsp cider vinegar
6 tbsp oil
3 tbsp capers
7 tbsp radishes, finely diced
1 None small red onion, diced

Preparation

Cook the potatoes in boiling, salted water for 15-20 mins then drain and mash in a pan with the milk and nutmeg. Season and keep warm until serving.
Meanwhile, blanch the broccoli in boiling, salted water for 1-2 mins then drain and rinse under cold water. Rough chop 1/2 the broccoli then mix together with the flour, eggs and ground almonds. Season and form into 12 fritters. Heat 3 tbsp oil in a non-stick frying pan, fry the fritters for 6-8 mins, turning. Work in batches, if necessary.
To serve, mix the mustard, vinegar and 3 tbsp oil then toss with the capers, radish and onion. Serve with the fritters and mashed potatoes on 4 plates.