SALMON & BROCCOLI CAKES WITH WATERCRESS, AVOCADO & TOMATO SALAD

Salmon & broccoli cakes with watercress, avocado & tomato salad image

Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad

Provided by Lucy Netherton

Time 30m

Number Of Ingredients 10

Ingredients

500g potato , cut into chunks
85g broccoli , cut into small florets
pack of 2 poached salmon fillets
juice 1 lemon , plus wedges to serve
small bunch dill , chopped
1 tbsp sunflower oil
1 tbsp Dijon mustard
1 avocado , peeled, stoned and roughly chopped
100g cherry tomato , halved
100g bag watercress

Steps:

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.
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.

Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium