Salmon & broccoli cakes with watercress, avocado & tomato salad

• potato↗500g 500g

  cut into chunks

• broccoli↗85g 85g

  cut into small florets

• poached salmon fillets
• lemon juice 1

  plus wedges to serve

• dill↗small bunch small bunch

  chopped

• sunflower oil↗1 tbsp 1 tbsp
• Dijon mustard↗1 tbsp 1 tbsp
• avocado↗1 1

  peeled, stoned and roughly chopped

• cherry tomato↗100g 100g

  halved

• bag watercress↗100g 100g

Step-by-step instructions

1. 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.

2. 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. 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.