Photo: David Holifield
Salmon & broccoli cakes with watercress, avocado & tomato salad
10 ingredients
10 min + 20 min
Serves 4
openrecipes
Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad
Estimated Nutrition (whole recipe, rough)
796
Calories
35g
Protein
37g
Fat
93g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1 avocado , peeled, stoned and roughly chopped
- 100g cherry tomatoes , halved
- 100g bag watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes