Salmon & broccoli cakes with watercress, avocado & tomato salad

Salmon & broccoli cakes with watercress, avocado & tomato salad

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
315
protein
17g
carbs
23g
fat
18g
saturates
3g
fibre
4g
sugar
3g
salt
0.7g

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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Method

  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.

Recipe from Good Food magazine, February 2012

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Comments

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sammy1101's picture
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Really nice and easy to make. Served with sweet chilli sauce, gave it a bit of a kick!

vicki_mh's picture

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.

cleggystar's picture

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

pammiejay's picture
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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.

frances46's picture
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really yummy quick and easy, would make again, and i add mustard in the fishcakes which worked really well

joannaclare's picture
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Was nice athough fish cake was a little bland and fell apart when cooking.

becksmilner's picture
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Made these with sweet potato for a low GI alternative. Delicious although they did fall about a bit when cooking.

helenm250's picture

These were really nice; I felt the fish cakes were a little too potato-y, but OH reckoned there wouldn't be enough with less spud, so next time I'll add more salmon, or perhaps some tuna. Either way, there will definitely be a next time.

helenm250's picture

These were really nice; I felt the fish cakes were a little too potato-y, but OH reckoned there wouldn't be enough with less spud, so next time I'll add more salmon, or perhaps some tuna. Either way, there will definitely be a next time.

kimmcb's picture
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Really lovely - the taste of dill is so summery! I followed the recipe, almost - added salt and pepper when roughly mashing, and the juice of a whole lemon rather then half. Formed the mixture in to 8 fishcakes rather then 4, and after a light fry to brown them off, put them in a hot over for 10 minutes to crisp them up. Served with a mixed salad and peas. Will definitely make them again.

Frantic Flapjack's picture
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I made 5 fishcakes using the above recipe and they were really big! Probably better to make more smaller cakes. These need to be seasoned well as otherwise they could be a bit bland. I shaped these and then put them in the fridge for an hour which helped them keep their shape while cooking.

satsumayum's picture
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My other half and I really enjoyed this - the fishcakes were really tasty and the salad with the dresing made a light, refreshing side. I switched the potato for sweet potato instead and it worked fine - my only negative is that there was quite a lot of moisture so the fishcakes were a bit too large and fell apart. Next time I'll make smaller sized fishcakes so they hold together when cooking.

juliebahrain's picture
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Disappointed with these. Had one each the first night and, sadly, they fell apart when cooking. Used the second half of mixture to make four smaller cakes (the first two were quite large), coated them in breadcrumbs as per Ultimate Fish Cake recipe and fried them in more than a tablespoon of oil and they turned out much better. They were a bit bland but a good way to get a little bit of broccoli into kids as you couldn't taste it.

lizzafezza's picture
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My husband made these for tea and they were lovely, kids wolfed them down. Served with plenty of veg.

hrbeal's picture
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Really tasty fishcakes and very simple to make - felt slightly hungry with only the salad to accompany, but the salad was delicious too

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