Salmon & broccoli cakes with watercress, avocado & tomato salad

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• Frances46

  19 May 2012

  Frances46 rated and commented on this recipe

  

  really yummy quick and easy, would make again, and i add mustard in the fishcakes which worked really well

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• Pj

  03 July 2012

  Pj commented on this recipe

  i used baking potatoes and frozen broccoli for these fishcakes. Very nice, especially with a dollop of tartare sauce. My 17 month old loved them. Was a bit worried about not doing the whole flour/egg/breadcrumbs thing as most fishcake recipes advise but now realise its a complete waste of time and unecessary! Just wondering about freezability (cooked or uncooked) as there's no mention.

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• Pj

  03 July 2012

  Pj rated this recipe

  

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• cleggystar

  30 July 2012

  cleggystar commented on this recipe

  i don't understand how you cook the salmon? do you cook it first? it says poached salmon. I'm not a very good cook so am a bit clueless. help

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• Vicki

  31 July 2012

  Vicki commented on this recipe

  I'm going to make this next week - I suggest adding toasted pine nuts to the salad as they go really well with avocado. @cleggystar - you can buy packs of ready poached salmon or you can do what I usually do and cook your own.

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• sammy1101

  01 August 2012

  sammy1101 rated and commented on this recipe

  

  Really nice and easy to make. Served with sweet chilli sauce, gave it a bit of a kick!

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• CeePee

  21 December 2012

  CeePee rated and commented on this recipe

  

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

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• Whipawaa

  09 January 2013

  Whipawaa rated and commented on this recipe

  

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

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• Marsha

  17 January 2013

  Marsha commented on this recipe

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

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• Wendy

  17 January 2013

  Wendy commented on this recipe

  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

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• whats4t

  17 January 2013

  whats4t commented on this recipe

  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!!

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• Shelley

  22 January 2013

  Shelley rated this recipe

  

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• Margaret

  30 January 2013

  Margaret rated and commented on this recipe

  

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

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• Kristina

  07 February 2013

  Kristina rated and commented on this recipe

  

  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.

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• Heidi

  30 March 2013

  Heidi rated and commented on this recipe

  

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

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• Nicola

  10 April 2013

  Nicola commented on this recipe

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

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• PeaceAsia

  06 May 2013

  PeaceAsia commented on this recipe

  So, it doesn't matter which recipe I use the fishcake, never keeps its shape.....it 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 :(

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• Latallis

  11 May 2013

  Latallis commented on this recipe

  @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 :-)

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• Carol

  13 May 2013

  Carol commented on this recipe

  Very tasty recipe and easy to prepare

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Ingredients

• 500g potatoes , 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 tomatoes , halved
• 100g bag watercress

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Gluten-free, Heart healthy

Ingredients

• 500g potatoes , 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 tomatoes , halved
• 100g bag watercress

PER SERVING

315 kcalories, protein 17g, carbohydrate 23g, fat 18 g, saturated fat 3g, fibre 4g, sugar 3g, salt 0.7 g

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