Tofu "Meatballs" With Caper Sauce And Almond Mashed Potatoes - cooking recipe

Ingredients

800 g floury potatoes, peeled and roughly chopped
70 g capers
2 1/2 tbsp sunflower oil
1 None onion, finely diced
3 None medium eggs, beaten
5 tbsp chopped fresh parsley
3 tbsp breadcrumbs
4 tsp Dijon mustard
100 g cottage cheese
600 g tofu, crumbled
7 tbsp butter
4 tbsp plain flour
50 ml white wine
1 litre vegetable stock
2 None dashes Worcestershire sauce
2 tbsp lemon juice
150 g whipping cream
1 tsp caster sugar
Pinch None grated nutmeg
200 ml milk
50 g ground almonds

Preparation

Cook the potatoes in a large pot of boiling, salted water for 15-20 mins, until tender. Drain the potatoes, season and mash with the milk. Keep warm.
Meanwhile, heat 1/2 tbsp oil in a frying pan, add the onion and saute for 2-3 mins. Remove from the heat. Place the onion in a bowl, let cool slightly then mix with the eggs, 3 tbsp chopped parsley, breadcrumbs, 3 tsp mustard, cottage cheese, tofu and whole capers. Shape into 12 \"meatballs.\" Heat 2 tbsp oil in a non-stick frying pan, and sear the \"meatballs\" in batches for 4-5 mins, turning. Keep warm.
For the caper sauce, melt 4 tbsp butter in a saucepan then stir in the flour. Gradually stir in the wine and stock, followed by the Worcestershire sauce, 1 tsp mustard, 2 tbsp reserved caper brine and 1 tbsp lemon juice. Season. Stir in the cream, chopped capers, sugar and nutmeg then simmer for 5-10 mins, stirring occasionally.
Melt the remaining butter in a pan. Add the ground almonds and mix. Divide the \"meatballs\" and mashed potatoes between 4 plates. Drizzle the almond butter over the potatoes and spoon the caper sauce on top. Garnish with the remaining parsley and serve.