Salmon & broccoli cakes with watercress, avocado & tomato salad

budget cheap diet eat well all week family meal fishcake good for you healthy healthy lunch healthy supper low calorie makeover new idea rösti thrifty

N/A

Source

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

Method

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.