Australian Women's Weekly
Ingredients
Chilli salt chips
Method
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.Meanwhile, to make chilli salt ships, peel potatoes and cut lengthways into 1cm slices; cut each slice lengthways into 1cm-wide pieces. 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. Cook chips, in batches, for about 4 minutes or until tender but not brown. Drain on paper; stand for 10 minutes. With a pestle and mortar, pound shallots and chilli flakes until coarsely crushed, stir in sea salt
4.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.
5.Flour patties, dip into combined extra egg and milk, then press on breadcrumbs.
6.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.
7.Reheat peanut oil; cook chips, in batches, until crisp and golden. Drain on absorbent paper. Sprinkle with chilli salt mixture.
8.Serve salmon cakes with chilli salt chips, lime wedges and extra coriander.
Not suitable to freeze. Not suitable to microwave.
Note
