Salmon & broccoli cakes with watercress, avocado & tomato salad

Salmon & broccoli cakes with watercress, avocado & tomato salad

By Lucy Netherton
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(24 ratings)
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Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 500g potato, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    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
    Lemon

    Lemon

    le-mon

    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
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100g cherry tomato, halved
  • 100g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

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.

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Comments, questions and tips

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emma-jane-finnegan
12th Oct, 2014
4.05
I think I must have got the measurements for the potatoes wrong in this as if you split the mixture in four each cake is the size of a dinner plate!
zingy
1st Jun, 2014
3.05
I used fresh wild salmon and added red Thai curry paste (from another salmon fish cake recipe on here) It actually went well with the other ingredients! I think it would've been bland otherwise. Unfortunately it fell apart in the pan! :) Avocado dressing was nice
aliceeats
13th Sep, 2013
Easy to make and really yummy. I also added a bit of English mustard to the mix which was nice. I tried to not move them while frying and they stayed together well.
kathryndonna's picture
kathryndonna
8th Jul, 2013
Pretty bland but could be a good basic recipe to play around with.
tyleri
4th Jul, 2013
Nice recipe. Used tinned salmon, as fresh was a little too expensive this week. I found it best to let the potatoes cool before making fishcakes in order to help them keep their shape. I rolled the dredged the fish cakes in a little flour before frying, as I used to watch my mother do this whenever she made fishcakes, to help them crisp and to keep the shape. I also used a little old Bay in the mix, which a friend brings over from the states.
iguazu
4th Jul, 2013
Is there anyone who tried it with tuna instead? Thanks :-)
josie1212
1st Jul, 2013
Really tasty and really easy to make. I added half a teaspoon of English mustard, which I would definitely recommend as I think it added an essential bit of flavour. Mine didn't fall apart like some people said it did, but i made sure my potatoes and broccoli had dried properly and weren't over cooked. I also left them well alone as they were cooking; only interfering to flip them when needed.
zachary82
29th Jun, 2013
These have a nice flavour, and are relatively easy to make. I would suggest making 6 smaller, neater cakes as mine were pretty big and fell apart in the pan a little. Be sure to leave the cooked potatoes to try for some time to make the mixture more firm.
caroliecustard
13th May, 2013
Very tasty recipe and easy to prepare
latallis
11th May, 2013
@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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WallyWest
16th May, 2017
1.05
I added the items to my Asda basket using the online tool. The total came to £11.37 which is £2.84 per serving. Your recipe stated £1.33 per serving? I was looking for budget recipes.
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