Canned salmon becomes crisp-fried patties in minutes, held together with breadcrumbs and egg, a weeknight fixture that tastes like you spent effort. The sauce is bright and warm without cream, just butter and lemon sharpened with a pinch of cayenne.

Serves 2. 25 minutes, 20 at the stove.

About 720 calories a serving, 30 g protein, 36 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the 7.5 oz can of salmon, discard the liquid, and put the fish in a bowl. Mince 1 clove garlic and 1/4 small onion very fine, stir them in with 1 egg beaten, 1/2 cup bread crumbs, 1/4 teaspoon salt, and a grind of pepper until just combined. Divide into four portions and shape each into a flat patty about 3 inches across.
2. Spread 1/4 cup flour on a plate and press each patty gently in the flour to coat both sides. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then slip in the patties and fry without moving them for three minutes until the bottoms are golden.3 min
3. Flip the patties and fry the other side for two minutes until they're golden, then turn them onto a warm plate. While they finish, squeeze 1 lemon to get 2 tablespoons juice and mince another 1 clove garlic very fine.2 min
4. Put 3 tablespoons butter in the skillet over medium heat and stir in the minced garlic, cooking for 30 seconds until fragrant. Pour in the 2 tablespoons lemon juice and a tiny pinch of cayenne, let it bubble for 10 seconds, then taste and adjust salt and pepper.1 min
5. Pour the warm sauce over the patties and serve at once with steamed greens or a sharp salad.

Note Swap canned tuna for the salmon if that's what you have. Patties keep in the fridge for three days and reheat gently in a low oven. Serve with a green vegetable or over toast to catch the sauce.