Preheat oven to 400º. In medium bowl, whisk egg; whisk lemon juice and mustard. Fold in salmon, 1/4 cup finely crushed chips, 1 tbsp onion and 1/4 tsp each salt and pepper; refrigerate 10 minutes. Makes about 2 cups.
In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining 1/4 tsp green onion; cover and refrigerate. Makes about 6 tablespoons.
Spray rimmed baking pan with cooking spray. Place remaining 3/4 cup coarsely crushed chips in wide shallow dish. With 1/4-cup measuring cup, scoop salmon mixture into cakes, 1 at a time, then coat both sides with crushed chips patting lightly so chips adhere; place on prepared pan. Makes 8 cakes.
Bake salmon cakes 12 minutes or until lightly browned and internal temperature reaches 145º; serve with Tahini-Yogurt.
Make it Gluten Free: Dependent on using a Gluten Free mustard and tortilla chips.
Ingredients
Directions
Preheat oven to 400º. In medium bowl, whisk egg; whisk lemon juice and mustard. Fold in salmon, 1/4 cup finely crushed chips, 1 tbsp onion and 1/4 tsp each salt and pepper; refrigerate 10 minutes. Makes about 2 cups.
In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining 1/4 tsp green onion; cover and refrigerate. Makes about 6 tablespoons.
Spray rimmed baking pan with cooking spray. Place remaining 3/4 cup coarsely crushed chips in wide shallow dish. With 1/4-cup measuring cup, scoop salmon mixture into cakes, 1 at a time, then coat both sides with crushed chips patting lightly so chips adhere; place on prepared pan. Makes 8 cakes.
Bake salmon cakes 12 minutes or until lightly browned and internal temperature reaches 145º; serve with Tahini-Yogurt.