Name: Salmon & broccoli cakes with watercress, avocado & tomato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 500g potato cut into chunks; 85g broccoli cut into small florets; pack of 2 poached salmon fillets; juice 1 lemon plus wedges to serve; small bunch dill chopped; 1 tbsp sunflower oil; 1 tbsp Dijon mustard; 1 avocado peeled, stoned and roughly chopped; 100g cherry tomato halved; 100g bag watercress

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Salmon & broccoli cakes with watercress, avocado & tomato salad

Salmon & broccoli cakes with watercress, avocado & tomato salad

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.27 ratingsRate

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Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad

Gluten-free

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The ultimate makeover: Lemon tart

A star rating of 4.5 out of 5.81 ratings

Ingredients

Nutrition

Units:

MetricUS

500g potato

cut into chunks
85g broccoli

cut into small florets
pack of 2 poached salmon fillets
juice 1 lemon

plus wedges to serve
small bunch dill

chopped
1 tbsp sunflower oil
1 tbsp Dijon mustard
1 avocado

peeled, stoned and roughly chopped
100g cherry tomato

halved
100g bag watercress

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Nutrition: per serving

kcal315

low
fat18g
saturates3g
carbs23g
sugars3g
fibre4g
protein17g
salt0.7g

low

Method

step 1

Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
step 2

Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.

Recipe from Good Food magazine, February 2012

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A star rating of 4.2 out of 5.27 ratings

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