
Salmon & broccoli cakes with watercress, avocado & tomato salad
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
Ingredients
- 500g potato, cut into chunks
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 85g broccoli, cut into small florets
Broccoli
brok-o-leeLike 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
Lemon
le-monOval 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
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
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 100g cherry tomato, halved
- 100g bag watercress
Watercress
wort-er-cressWith deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Method
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.
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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