Salmon fishcakes and watercress sauce

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Perfect if you’re entertaining and there’s a handy video demo so you can get expert tuition on how to make them.

  • 400 g Potato(es), Raw, peeled and cubed
  • 400 g Salmon, raw, skinless
  • 6 medium Spring Onions, sliced
  • 4 tablespoons Parsley, fresh, finely chopped
  • 1 zest(s) of 1 Lemon(s), finely grated
  • 2 tablespoons Capers, in Brine, drained and chopped
  • 1 medium, raw Egg, whole, raw, beaten
  • 50 g Calorie Controlled Brown Bread, made into breadcrumbs
  • 4 spray(s) Calorie controlled cooking spray, For the Sauce:
  • 25 g Watercress
  • 50 g Fat Free Natural Fromage Frais
  • 1 tablespoons Lemon Juice, Fresh
  • 1/2 teaspoons, level Dijon Mustard
  • 2 portion(s) Salad (zero SmartPoints values), to serve

Place the potatoes in a pan of water, bring to the boil and simmer for 15 minutes. Drain well and mash. Meanwhile, place the salmon on a microwavable plate, cover with clingfilm and pierce. Cook in the microwave on high for 8 minutes. Allow to cool a little before flaking.

Add the salmon, spring onion, parsley, lemon zest and capers to the mash. Season well and combine. Shape into 8 fishcakes, dip in the beaten egg, then coat in the breadcrumbs. Chill for 10 minutes

To make the sauce, place all of the ingredients in a blender and whizz to combine. Season to taste.

Heat a non-stick pan, mist with cooking spray and add 4 of the fishcakes. Cook for 4 minutes on each side until golden. Keep warm while you cook the remaining fishcakes.

Serve 2 fishcakes per person with the watercress sauce and salad.

Start eating better than ever!