Salmon & broccoli cakes with watercress, avocado & tomato salad recipe | Good Food
Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad, from BBC Good Food.
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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
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