Broccoli Fritters With Mashed Potatoes And Radish Salad

• 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

1. 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.
2. 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.
3. 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.

russet, milk, nutmeg, broccoli, flour, eggs, ground almonds, mustard, vinegar, oil, capers, radishes, red onion

Taken from recipes-plus.com/api/v2.0/recipes/16177 (may not work)