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1
Boil or steam potatoes until tender, drain; mash in a medium bowl until smooth.
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2
Bring 2 cups (500ml) of water to the boil in a medium frying pan.
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3
Add the salmon, simmer, uncovered, until salmon is partially cooked through.
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4
Drain; cool.
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5
Flake salmon.
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6
Chilli salt chips - Meanwhile, peel potatoes and cut lengthways into 1cm slices; cut each slice lengthways into 1cm-wide pieces.
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7
Rinse under cold water and pat dry with a tea towel.
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8
Chips must be thoroughly dry before frying.
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9
Heat oil in a deep-fryer, wok or large saucepan.
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10
Cook chips, in batches, for about 4 minutes or until tender but not brown.
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11
Drain on paper; stand for 10 minutes.
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12
With a pestle and mortar, pound shallots and chilli flakes until coarsely crushed, stir in sea salt.
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13
Combine mashed potato, salmon, garlic, coriander, onion, egg, ginger, rind, salt and 1/2 cup (35g) of the breadcrumbs in a large bowl.
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14
Shape mixture into 12 patties.
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15
Flour patties, dip into combined extra egg and milk, then press on breadcrumbs.
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16
Heat oil in large non-stick pan.
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17
Shallow-fry the patties, in batches, until browned on both sides and just cooked through.
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18
Drain on absorbent paper; cover with foil, keep warm.
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19
Reheat peanut oil; cook chips, in batches, until crisp and golden.
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20
Drain on absorbent paper.
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21
Sprinkle with chilli salt mixture.
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22
Serve salmon cakes with chilli salt chips, lime wedges and extra coriander.
