Broccoli Cutlets

Name: Broccoli Cutlets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp salt, pepper; 100 g Flour; 2 Eggs (Gr. M); 60 g ground almonds (with skin); 800 g floury potatoes; 1 collar Radishes; 1 red onion; 2 TEASPOONS Capers (glass); 1 TEASPOON Mustard; 2 TABLESPOONS White wine vinegar; 3 TABLESPOONS good olive oil; 150 ml Milk; 7-10 Tbsp freshly grated nutmeg; 6 TABLESPOONS Oil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp salt, pepper
100 g Flour
2 Eggs (Gr. M)
60 g ground almonds (with skin)
800 g floury potatoes
1 collar Radishes
1 red onion
2 TEASPOONS Capers (glass)
1 TEASPOON Mustard
2 TABLESPOONS White wine vinegar
3 TABLESPOONS good olive oil
150 ml Milk
7-10 Tbsp freshly grated nutmeg
6 TABLESPOONS Oil

Directions

1
For the meatballs, clean and wash the broccoli and cut it into florets. Cook in boiling salted water for about 3 minutes until al dente. Pour into a sieve, rinse with cold water and drain. Coarsely chop half of the broccoli.
2
Mix chopped broccoli, rest of broccoli florets, flour, eggs, almonds, 1⁄2 TL salt and pepper.
3
For the puree, peel and wash the potatoes. Cook in boiling salted water for about 20 minutes.
4
For the salsa in the meantime clean radishes. Wash half the leaves, dab dry and chop coarsely. Wash the radishes and chop finely. Peel and finely dice the onion. Chop capers coarsely. Mix mustard, vinegar and olive oil.
5
Stir in the radish, onion and capers. Season to taste with salt and pepper.
6
Drain the potatoes. Add milk. Mash with a potato masher. Season with salt and nutmeg, keep warm.
7
Form 8 meatballs from the broccoli mass. Heat 3 tablespoons of oil in a frying pan. Fry the meatballs for about 3 minutes on each side. Drain on kitchen paper. Wipe out the pan. Heat the rest of the oil in the pan.
8
Fry the radish leaves briefly. Arrange everything.