Tofu Meatballs With Caper Sauce And Almond Mashed Potatoes

• 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

1. 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.
2. 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.
3. 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.
4. 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.

floury potatoes, capers, sunflower oil, onion, eggs, parsley, breadcrumbs, mustard, cottage cheese, butter, flour, white wine, vegetable stock, worcestershire sauce, lemon juice, whipping cream, sugar, nutmeg, milk, ground almonds

Taken from recipes-plus.com/api/v2.0/recipes/17044 (may not work)