- 1 large or 2 small sweet potato, cut into chips
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tsp olive oil, plus a little extra for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g cornflake
- 1 medium egg
- 250g salmon fillet, skinned and deboned
- 1 tsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tsp cornflour
- peas and your favourite sauce, to serve
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
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.
Make it gluten-freeSwap the cornflakes for a gluten-free variety, or use gluten-free breadcrumbs.