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1
For the salmon cakes, boil or steam the potatoes until tender. Drain and mash potatoes.
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2
Bring 2 cups of water to a boil in a large skillet on high heat. Add the salmon. Reduce heat to low and simmer, uncovered, until it is partially cooked through. Drain and let stand until cooled. Flake the salmon into a large bowl. Add mashed potatoes, garlic, cilantro, onions, 1 egg, ginger, lime peel, 1/2 cup of the breadcrumbs and salt to taste; mix well. Shape the mixture into 12 patties. Place flour in a shallow dish. Mix remaining egg and milk in a second dish. Place remaining 1 1/2 cups breadcrumbs in a third dish. Coat patties first in the flour, then the egg mixture and then the breadcrumbs.
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3
Heat the oil in large nonstick skillet on medium heat. Shallow-fry the patties, in batches, until browned on both sides and just cooked through. Drain on paper towels. Cover with foil to keep warm.
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4
For the chili salt fries, peel the potatoes. Slice potatoes lengthwise into 1/4-inch slices. Cut into 1/4-inch strips. Rinse under cold water then pat dry with a tea towel. The potatoes must be thoroughly dry before frying. Heat the oil in a deep-fryer, wok or large saucepan on medium heat. Cook the fries, in batches, for about 4 mins or until tender but not brown. Drain on paper towels. Let stand 10 mins. Pound the shallots and chili flakes with a mortar and pestle until coarsely crushed. Stir in the sea salt.
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5
Reheat the oil on medium-high heat. Cook the fries, in batches, until crisp and golden. Drain on paper towels. Sprinkle with chili salt mixture. Serve the salmon cakes with chili salt fries, lime wedges and additional cilantro.
