Salmon cakes

Adapted from a recipe in Cook's Illustrated Best 30-Minute Recipes for my budget, tastes, and a few things that didn't work. The original recipe calls for leftover cooked salmon, but I can't afford that right now. So I substitute a large can of salmon. Not the flaked, "tuna style" kind, but the kind with skin and bones in it and large chunks of fish.

Ingredients:
1 large can (15oz or larger) wild salmon, skin and bones removed
1/2 a red bell pepper, chopped into tiny pieces
3/4 cup frozen corn kernels, cooked
2 scallions, chopped tiny
2 tablespoons fresh minced cilantro
1 cup whole wheat breadcrumbs (pulse whole wheat bread in the food processor if you don't have or can't find these)
1/8 cup mayonnaise
1 large egg
salt and pepper
1/4 cup olive oil

Mix salmon (being careful not to break it into too-small pieces), red bell pepper, corn, scallions, and cilantro in a large bowl.

Mix together in a smaller bowl: 3/4 cups breadcrumbs, mayonnaise, egg, a pinch of salt and a grind of pepper in another bowl.

Gently combine the two mixtures in the larger bowl until just mixed.

Form the mixture into four equal-sized patties. Sprinkle breadcrumbs on the outsides. Refrigerate for half an hour or so to firm them up.

Heat the oil in a large non-stick frying pan over medium heat. Gently place the salmon cakes in the oil, clap on a lid, and let cook for five minutes. Flip the cakes over gently with a spatula, being very careful not to break them, and cook for another five minutes on their other side.

Serve with a salad or steamed vegetables, and a side of polenta or brown rice.