Salmon & broccoli cakes with watercress, avocado & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 500g potatocut into chunks
- 85g broccolicut into small florets
- pack of 2 poached salmon fillets
- juice 1 lemonplus wedges to serve
- small bunch dillchopped
- 1 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 1 avocadopeeled, stoned and roughly chopped
- 100g cherry tomatohalved
- 100g bag watercress
Nutrition: per serving
- kcal315low
- fat18g
- saturates3g
- carbs23g
- sugars3g
- fibre4g
- protein17g
- salt0.7glow
Method
step 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.
step 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.
