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.

Corn fritters

This is a pretty cheap, filling meal, if not the world's healthiest thing ever. I serve it with this homemade pico de gallo and a slice of bacon for each person. The recipe feeds two greedy adults and one greedy toddler.

Ingredients:
2 cups frozen corn kernels
1 egg
3/4 cup plain yogurt
1/2 cup milk
1 teaspoon sugar
3/4 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, for cooking

Place corn kernels in a microwave-safe bowl and microwave for a minute or two to defrost.

Meanwhile, beat the egg, yogurt, and milk together in a large bowl. Add the defrosted corn, sugar, flour, baking powder, baking soda and salt, and whisk lightly to combine. Don't overmix; the mixture should be a little lumpy.

Heat a 10-inch cast-iron skillet over medium-high heat. Melt a tablespoon of the butter, and ladle spoonfuls of the mixture into the pan. You'll probably be able to fit about three fritters in the pan at one time.

When the fritters are starting to get bubbles on top, gently flip them over with a spatula and cook the other side until it's lightly browned. Repeat until the batter is used up, adding more butter to the pan when necessary.