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)

sammy1101's picture

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

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

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

joannaclare's picture

Was nice athough fish cake was a little bland and fell apart when cooking.

becksmilner's picture

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

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

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

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

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

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

hrbeal's picture

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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