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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Frantic Flapjack
26th Jan, 2012
4.05
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
24th Jan, 2012
4.05
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
20th Jan, 2012
3.05
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
18th Jan, 2012
3.05
My husband made these for tea and they were lovely, kids wolfed them down. Served with plenty of veg.
hrbeal
18th Jan, 2012
4.05
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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