• STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.


Swap the cornflakes for a gluten-free variety, or use gluten-free breadcrumbs.

Recipe from Good Food magazine, August 2013

Goes well with


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