Salmon & broccoli cakes with watercress, avocado & tomato salad

Salmon & broccoli cakes with watercress, avocado & tomato salad

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(22 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal315
  • fat18g
  • saturates3g
  • carbs23g
  • sugars3g
  • fibre4g
  • protein17g
  • salt0.7g
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  • 500g potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • pack of 2 poached salmon fillets
  • juice 1 lemon, plus wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch dill, chopped
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp Dijon mustard
  • 1 avocado, peeled, stoned and roughly chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100g cherry tomato, halved
  • 100g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  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.

  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.

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Comments (35)

emma-jane-finnegan's picture

I think I must have got the measurements for the potatoes wrong in this as if you split the mixture in four each cake is the size of a dinner plate!

zingy's picture

I used fresh wild salmon and added red Thai curry paste (from another salmon fish cake recipe on here) It actually went well with the other ingredients! I think it would've been bland otherwise. Unfortunately it fell apart in the pan! :) Avocado dressing was nice

aliceeats's picture

Easy to make and really yummy. I also added a bit of English mustard to the mix which was nice. I tried to not move them while frying and they stayed together well.

kathryndonna's picture

Pretty bland but could be a good basic recipe to play around with.

tyleri's picture

Nice recipe. Used tinned salmon, as fresh was a little too expensive this week. I found it best to let the potatoes cool before making fishcakes in order to help them keep their shape. I rolled the dredged the fish cakes in a little flour before frying, as I used to watch my mother do this whenever she made fishcakes, to help them crisp and to keep the shape. I also used a little old Bay in the mix, which a friend brings over from the states.

iguazu's picture

Is there anyone who tried it with tuna instead? Thanks :-)

josie1212's picture

Really tasty and really easy to make. I added half a teaspoon of English mustard, which I would definitely recommend as I think it added an essential bit of flavour. Mine didn't fall apart like some people said it did, but i made sure my potatoes and broccoli had dried properly and weren't over cooked. I also left them well alone as they were cooking; only interfering to flip them when needed.

zachary82's picture

These have a nice flavour, and are relatively easy to make. I would suggest making 6 smaller, neater cakes as mine were pretty big and fell apart in the pan a little. Be sure to leave the cooked potatoes to try for some time to make the mixture more firm.

caroliecustard's picture

Very tasty recipe and easy to prepare

latallis's picture

@peaceasia : leave the cakes in the pan without trying to move or turn them for a good couple of minutes. It's the cooking that helps them stick together so don't be tempted to go at them with your spatula too soon :-)

peaceasia's picture

So, it doesn't matter which recipe I use the fishcake, never keeps its basically starts disintegrating in the pan.......any recommendations on where I am going wrong?
Note, this time I even slightly under cooked the potatoes, dried the potatoes, broccoli and salmon, so that they are not so soft, but still the disintegrated :(

nzywina's picture

Delicious! A little messy to make but worth it! I added wholegrain mustard to the cakes and served them with lemon & parsley mayonnaise.

hlindquist73's picture

AMAZING! Love this! I added a dash of chopped parsley, dried mustard and garlic. Sending to all my friends!

charneille's picture

Tasty but messy. I used fresh salmon. The flavour was nice, but the mixture fell apart while frying and in the end it all tasted a bit dry.

cooking4grandma's picture

Really nice -followed the recipe exactly apart from adding zest of half a lemon into the fishcake mixture.

whats4t's picture

Yes Marsha, works well with tinned salmon, just as well as the price of fresh salmon has rocketed recently as all fish has, fishcakes are an economy meal to me and don`t merit fresh salmon!!

littlerhoden's picture

Off to hot and sticky Australia soon and taking the recipe with me to try out with my daughter. All the extra tips really useful

liostick2's picture

Will try this for sure have mayed something similar but with tin salmon would this work with this recipe?

whipawaa's picture

Really tasty! I rolled in some coarse breadcrumbs before frying and it added a nice crunchy coat!

cypruspeet's picture

Fantastic, really tasty. Followed the recipe to the letter. Can't go wrong with this one.


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