Canned pink salmon makes firm, flaky cakes in under thirty minutes. This shelf holds just one ingredient, so the cakes are built on pantry staples with lemon brightening the fish and salt binding the mixture.

Serves 2. 25 minutes, 15 at the stove.

About 670 calories a serving, 46 g protein, 22 g carbohydrate, 44 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain one can of pink salmon, break it into flakes, and stir in one egg, 3 tablespoons flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the zest and juice from half a lemon until the mixture holds together when squeezed.
2. Form the mixture into four cakes about 2 inches wide, pressing gently so they hold their shape.
3. Heat 2 tablespoons oil in a skillet over medium heat until it shimmers, then lay in the cakes and cook until they are golden on the bottom, about four minutes, watching for the edges to look set.4 min
4. Flip the cakes and cook until the other side is golden, another three to four minutes.4 min
5. Squeeze the remaining lemon half over the cakes and slide them onto a plate.

Note Swap canned tuna if that is what you have. Leftovers keep refrigerated for two days and are good at room temperature for lunch. Serve with a simple green salad or rice to stretch the meal.