For Fish Cakes:
To make, put the salmon into a large bowl and add the coriander, ginger, garlic puree and cornflour and mix together. Add the lime juice and zest and egg, then combine with the fish and spice mixture. Season with salt and pepper if your baby is over 12 months and mix together. You should end up with a wet mixture that you spoon easily.
For Asian Noodles:
Next, heat the vegetable oil in a frying pan and spoon dollops of the fishcake mixture into the hot oil – you can make them as small or big as you want! Flip once crispy and golden. Meanwhile, boil the noodles and drain once cooked. Heat the sesame oil in a wok or frying pan and add the spring onions, coriander, splash of soy sauce and fresh lime, then the noodles, and stir together. Put a spoonful of noodles onto a plate and top with fishcakes.
