Salmon & broccoli cakes with watercress, avocado & tomato salad

Salmon & broccoli cakes with watercress, avocado & tomato salad

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(20 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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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

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