Swap the cornflakes for a gluten-free variety, or use gluten-free breadcrumbs.
Heat oven to 200C/180C fan/gas 6.
On a large baking tray, toss the sweet
potato chips in the oil, add seasoning.
Spread them out and bake for 25 mins.
While the chips cook, prepare the
nuggets. Put the cornflakes in a plastic
sandwich bag and bash gently with a
rolling pin until finely crushed, then tip
into a bowl. Beat the egg in another bowl.
Cut the salmon fillet into chunky
nuggets and season. Mix the paprika
into the cornflour and sieve over the fish.
Toss to coat on all sides. Dip the floured
nuggets into the egg, then the crushed
cornflakes, pushing them on firmly to
help them stick.
Remove the chips from the oven.
Push the chips to the edges of the tray,
flipping them over as you do, and place
the nuggets in the centre. Cook for
8 mins or until the nuggets are cooked
through. Serve with peas and your
favourite sauce for dipping.