These crisp-fried patties take advantage of the salmon's built-in flavor and the sweet heat already in the tin, needing only a binder and time in the pan. A quick finish with lime and a handful of greens makes a light weeknight dinner that feels more considered than it is.

Serves 2. 20 minutes, 18 at the stove.

About 410 calories a serving, 20 g protein, 23 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the tin of salmon well, pressing gently to remove liquid, then flake into a bowl with 1 egg, 3 tablespoons flour, a pinch of salt and pepper. Fold until just combined; the mixture will be loose.
2. Heat 2 tablespoons oil in a skillet over medium-high until the surface shimmers. Divide the salmon mixture into two portions and gently form each into a 3-inch cake with damp hands, then slide into the pan. Cook until the underside browns and firms, about 4 minutes, then flip and cook the other side until golden and cooked through, 3 minutes more, shaking the pan gently to move them and adjusting heat if browning too7 min
3. Transfer the cakes to plates, squeeze fresh lime juice over them, and pile mixed greens on the side.

Note Swap in panko for the flour if you want more crunch. The cakes keep, covered, in the fridge for one day and reheat gently in a low oven. Serve with avocado, a fried egg, or hot sauce on the side to make it more filling.