Salmon & broccoli cakes with watercress, avocado & tomato salad

Salmon & broccoli cakes with watercress, avocado & tomato salad

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(23 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, questions and tips

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6th May, 2013
So, it doesn't matter which recipe I use the fishcake, never keeps its basically starts disintegrating in the pan.......any recommendations on where I am going wrong? Note, this time I even slightly under cooked the potatoes, dried the potatoes, broccoli and salmon, so that they are not so soft, but still the disintegrated :(
10th Apr, 2013
Delicious! A little messy to make but worth it! I added wholegrain mustard to the cakes and served them with lemon & parsley mayonnaise.
30th Mar, 2013
AMAZING! Love this! I added a dash of chopped parsley, dried mustard and garlic. Sending to all my friends!
7th Feb, 2013
Tasty but messy. I used fresh salmon. The flavour was nice, but the mixture fell apart while frying and in the end it all tasted a bit dry.
30th Jan, 2013
Really nice -followed the recipe exactly apart from adding zest of half a lemon into the fishcake mixture.
17th Jan, 2013
Yes Marsha, works well with tinned salmon, just as well as the price of fresh salmon has rocketed recently as all fish has, fishcakes are an economy meal to me and don`t merit fresh salmon!!
17th Jan, 2013
Off to hot and sticky Australia soon and taking the recipe with me to try out with my daughter. All the extra tips really useful
17th Jan, 2013
Will try this for sure have mayed something similar but with tin salmon would this work with this recipe?
9th Jan, 2013
Really tasty! I rolled in some coarse breadcrumbs before frying and it added a nice crunchy coat!
21st Dec, 2012
Fantastic, really tasty. Followed the recipe to the letter. Can't go wrong with this one.


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