Salmon Corn Cakes with Yogurt Sauce

What you need

• 1 can (15 ounces) salmon, drained and flaked
• 1 cup canned corn, drained
• 1/4 cup all-purpose flour
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 tablespoons vegetable oil for frying
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice

The easy way

1. In a large bowl, combine flaked salmon, corn, flour, egg, parsley, lemon zest, salt, and pepper until just combined.
2. Form the mixture into 8 small patties; heat vegetable oil in a skillet over medium heat.
3. Cook patties for 3-4 minutes per side until golden brown and heated through.
4. Mix yogurt and lemon juice in a small bowl to create the dipping sauce.
5. Serve cakes warm with the sauce on the side; store unused mixture in the fridge for up to 2 days before forming into cakes.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.