Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chili Sauce

Corn Chip-Crusted Southwestern Salmon Cakes (gluten-free)

cups Fritos corn chips, whole and uncrushed (or use about 3/4 cup seasoned breadcrumbs)

large egg

salmon (or from a foil-pack; freshly prepared salmon is not necessary for this recipe but can be used if desired – or substitute crab or tuna)

cup southwestern style corn medley with black beans and bell peppers, or similar

Old Bay Seasoning (or similar such as Mrs. Dash blend, 21 Salute)

cumin

chili or cayenne powder, optional and to taste

salt and pepper, optional and to taste (note: there is plenty of salt in the chips and salmon)

all-purpose flour

tablespoons+ butter, for frying

Creamy Lemon Chili Sauce

sour cream (or mayonnaise, Greek-style yogurt, or doctor up tartar sauce)

lemon juice

cumin

chili powder or cayenne powder, optional and to taste (or use Old Bay, Mrs. Dash, 21 Salute if you don’t like heat)

salt and pepper, optional and to taste