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.
Serving Size 2 Cakes and 1 1/2 tbsp Tahini-Yogurt
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.