1. Boil or steam potatoes until tender, drain; mash in a medium bowl until smooth. 2. Bring 2 cups (500ml) of water to the boil in a medium frying pan. Add the salmon, simmer, uncovered, until salmon is partially cooked through. Drain; cool. Flake salmon. 3. Chilli salt chips - Meanwhile, peel potatoes and cut lengthways into 1cm slices; cut each slice lengthways into 1cm-wide pieces. 4. Rinse under cold water and pat dry with a tea towel. Chips must be thoroughly dry before frying. Heat oil in a deep-fryer, wok or large saucepan. 5. Cook chips, in batches, for about 4 minutes or until tender but not brown. Drain on paper; stand for 10 minutes. 6. With a pestle and mortar, pound shallots and chilli flakes until coarsely crushed, stir in sea salt. 7. Combine mashed potato, salmon, garlic, coriander, onion, egg, ginger, rind, salt and 1/2 cup (35g) of the breadcrumbs in a large bowl. Shape mixture into 12 patties. 8. Flour patties, dip into combined extra egg and milk, then press on breadcrumbs. 9. Heat oil in large non-stick pan. Shallow-fry the patties, in batches, until browned on both sides and just cooked through. Drain on absorbent paper; cover with foil, keep warm. 10. Reheat peanut oil; cook chips, in batches, until crisp and golden. Drain on absorbent paper. Sprinkle with chilli salt mixture. 11. Serve salmon cakes with chilli salt chips, lime wedges and extra coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
