Salmon & broccoli cakes with watercress, avocado & tomato salad

Salmon & broccoli cakes with watercress, avocado & tomato salad

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(25 ratings)

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…

  • small bunch dill, chopped
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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sammy1101
1st Aug, 2012
5.05
Really nice and easy to make. Served with sweet chilli sauce, gave it a bit of a kick!
vicki_mh
31st Jul, 2012
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
30th Jul, 2012
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
3rd Jul, 2012
5.05
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
19th May, 2012
5.05
really yummy quick and easy, would make again, and i add mustard in the fishcakes which worked really well
joannaclare
18th Apr, 2012
3.05
Was nice athough fish cake was a little bland and fell apart when cooking.
becksmilner
17th Apr, 2012
4.05
Made these with sweet potato for a low GI alternative. Delicious although they did fall about a bit when cooking.
helenm250
2nd Apr, 2012
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
2nd Apr, 2012
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
24th Mar, 2012
5.05
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.

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