• 2 x 180g salmon fillet
• ½ teaspoon salt
• ½ tsp olive oil

For the peas:

• 1 tbsp olive oil
• 1 onion
• ½ clove garlic
• 125ml stock
• 250g peas
• ½ teaspoon of sugar
• fresh mint

To make the sweet potato cakes:

• 250g sweet potatoes
• 30g plain flour
• ½ teaspoon baking powder
• ½ teaspoon curry powder
• ½ tbsp brown sugar
• 1 red chilli
• 2 sibols
• coriander crowd
• 1 egg
• 30ml milk
• sunflower oil

1. For the peas, heat oil in the pan, add the onions and sauté for a few minutes.
2. Add the garlic, stick, peas and sugar.
3. Cook for 15 minutes.
4. Mash the potatoes, add the mint leaves and add salt and pepper.
5. Preheat the oven to 140 ° c | 120 ° c fan | Gas 1.
6. Add oil to the baking dish.
7. Place the salmon in with the skin on the bottom of the dish.
8. Add seasoning and bake for 20 minutes until cooked.

For the potatoes:

1. Grate the sweet potatoes.
2. Mix the flour, powder, curry powder, sugar, chilli, shallots and coriander.
3. Add salt and pepper.
4. Add the egg and milk to make a batter.
5. Turn in the grated potatoes.
6. Cook in collections.
7. Heat 1cm of oil in a deep fryer.
8. Drop a few tablespoons of the mixture into the oil.
9. Fry at moderate temperature for several minutes on a side persons until golden.
10. Drain on kitchen paper.
11. Sprinkle with salmon and peas.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.