The fresh flavours in these fishcakes make them a favourite with the whole family, and the salmon is packed with healthy omega-3 fatty acids which are good during pregnancy and for your baby
Put the salmon into a large bowl and then add the chilli (if using), coriander, ginger, garlic puree and cornflower and gently mix together.
Add the lime juice and zest, then the egg and combine with the fish and spice mixture. Season if necessary. You should end up with a wet, spoonable mixture.
Heat the vegetable oil in a frying pan and spoon dollops of the fishcake mixture into it. You can make them as little or large as you like.
Meanwhile, boil the noodles in a large saucepan then drain once cooked. Heat the sesame oil in a wok and add the noodles, spring onions, coriander and fresh lime juice and zest and stir-fry everything together, seasoning if necessary.
Tip the noodles onto a large serving plate and put the fishcakes on top. Serve with soy sauce.
This recipe is taken from Cook with Kids by Roy Kirby (£9.99, Absolute press). All royalties from this book go towards the Children’s Hospital School at Great Ormond Street.
Have you given this recipe a go? What did you think? Comment below!
Make a batch of fishcake mix without chilli, cook as before then puree to desired texture.
When cooking the fishcakes, make some that are smaller so they’re easy for your toddler to pick up.
Tender chicken fillets in a crisp golden gluten-free coating, these nuggets are distinctly moreish. Baked in the oven, they’re healthier than your average nugget, too, and would be ideal as a light supper with a bowl of salad on the side