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Salmon & Broccoli Fishcakes

Preparation time: 

These are a few of our favourite things — fishcakes and cucumber, with a big dollop of mayo. And all without a spud in sight!


1 fishcake

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a blender, blitz the brocolli until it resembles coarse cous-cous. Be careful not to overblend the brocolli or it will become too wet.
    2. Chop the salmon into 1cm chunks. Push half the salmon to one side and chop the rest until super-fine, almost like a purée
    3. In a bowl, mix together the broccoli and salmon with the rest of the ingredients, except the salt.
    4. We leave the salt til the last minute as it draws out the moisture of the brocolli.
    5. Divide into 5 rounds and shape into patties.
    6. Put a heavy based frying pan on a medium heat, with a knob of ghee (or butter and oil). Season the patties with salt and fry for 2–3 minutes on each side, until golden. Gently flip, and squash them into the pan with the back of your spatula — this will help them hold their shape.
    7. Serve with some cucumber pickle, a generous spoon of mayonnaise, and some salad.