Add watercress - the salad superfood - to recipes for a range of health benefits
Watercress is a running superfood. Add this versatile green leaf to your summer meals for a guaranteed health kick; it contains more iron than spinach, more calcium than milk and more vitamin C than oranges.
Combine with salmon, which helps protect joints with its omega-3 fatty acids, and you have the perfect summer recipe for flavour and health benefits.
Preparation: 45 mins
- 700g/1 1/2lb old potatoes
- 1 (418g) can red salmon, flaked
- 1 (100g) bag watercress, chopped
- 2 large eggs, beaten
- 125g/41/2oz dried natural breadcrumbs
- a little flour for dusting
- oil for brushing
- salt and freshly ground black pepper
For the watercress mayonnaise:
- 90ml/6tbsp virtually fat free mayonnaise
- juice of half a lemon
- 5ml/1 tsp wholegrain mustard
- 50g/2oz watercress, finely chopped
1 Peel the potatoes and cut into even chunks. Place in a pan, cover with cold water, add a little salt, cover and bring to the boil. Simmer for 10-15mins or until tender. Drain well and return to the pan.
2 Preheat the oven to 220C/Fan, 200C/Gas or Mark 7. Place a baking tray in the oven to heat up. Mash the potatoes until smooth. Add the salmon, watercress, one of the beaten eggs and seasoning to taste. Divide the mixture into 8, then shape each pieces into a round cake.
3 Place the other beaten egg in a shallow bowl, and the breadcrumbs on a plate. Dust the cakes in flour, then dip in egg, then the breadcrumbs. Repeat until all the cakes are coated. Brush each cake all over with a little oil, then place them on the hot baking sheet.
4 Bake for 20-25mins or until golden brown. Meanwhile, mix together the mayonnaise, lemon juice, mustard, watercress and ground black pepper to taste, spoon into a bowl. Serve the cakes with the watercress mayonnaise a few more watercress leaves and lemon wedges.
Many thanks to watercress.co.uk for providing this recipe.