Salmon & broccoli cakes
By hanzvallance
vegetable-packed salmon fishcakes, served with a fresh salad
Ingredients
- 500g potatoes, 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
Details
servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
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
Step 3
Serve one fish cake each with salad, drizzled with dressing, and extra lemon wedges for squeezing over.
Step 4
Nutrition per serving (1 cake)
kcalories
315
protein
17g
carbs
23g
fat
18g
saturates
3g
fibre
4g
sugar
3g
salt
0.7g
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Chef Tips and Tricks
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