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Salmon & broccoli cakes

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vegetable-packed salmon fishcakes, served with a fresh salad

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Rate this recipe 3.5/5 (125 Votes)

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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