Ingredients

• 600 gms canned red salmon, I usually use a big can and a small can of the John West brand
• 3 spring onions, chopped
• 2-3 eggs
• 1 small red onion, finely chopped
• 5 cloves garlic, finely chopped
• 1/2 red pepper, chopped
• 1/2 yellow pepper, chopped
• 4 medium sweet potatoes
• 3 medium potatoes
• 4 teaspoons ground paprika
• 3 teaspoons chili flakes, or 1 whole chili finely chopped
• 3-6 tablespoons soy sauce or tamari (not the dark kind)
• ground black pepper
• olive oil
• rolled oats (optional)

Directions

1. Preheat oven to 150C (350F)

2. Slice the sweet potatoes and potatoes into tick chips (thickness to taste – thicker will take longer to cook though)

3. Layer in a casserole or baking dish, brush with olive oil (or drizzle and smear around), drizzle lightly with soy sauce or balsamic vinegar.

4. Place in oven, set timer to 15-20 minutes – so that the chips are almost done

5. Open and drain the canned salmon, pull the canned salmon apart and remove any excess skin and the soft bones that are often in there

6. Mash the salmon with a fork or with your fingers in a mixing bowl and then add an egg, mix well

7. Add the onion, spring onion, chopped/sliced peppers, red/yellow peppers, garlic, paprika, soy sauce, salt, plenty of black pepper, chili

8. Mix again, and depending on the consistency add one or two more eggs. Make sure the mixture isn’t dry and hard to stir, but doesn’t look wet either – if you make it too wet, it will appear ‘eggy’ later, but will still taste ok

9. Spoon the mixture onto the root vegetable chips, keeping some root vegetables on the sides to form a base

10. Sprinkle a thin layer or rolled oats over the top, and bake for 30-50 minutes (check on it occasionally to make sure the egg is cooked and the mixture isn’t too moist)

11. Serve with a “hard man’s bowl” as a condiment and a salad. The hard man’s bowl is a small sauce bowl mixture of finely chopped garlic, chilli, olive oil and balsamic vinegar/soy sauce)

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