Around our house we love to eat all kinds of fish. And we love Stacy’s Simply Naked Pita Chips! After making several salmon cake recipes I came up with an original recipe using our favorite pita chips. Serve with creamy tarter sauce and and a side of sauteed spinach. Mmmm good!
Naked Salmon Cakes Recipe
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- 2 tablespoons olive oil, divided
- 1 medium carrot, diced
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 can (15oz) canned salmon, drained
- 1 cup Stacy’s Simply Naked Pita Chips, crushed
- 1/2 cup plain panko breadcrumbs
- 2 large eggs, lightly beaten
- 1 tablespoon mustard
In a large pan, heat olive oil over medium heat. Add onions and carrots. Cook until onions are translucent, approximately 6-8 minutes. Add garlic and cook for 1 minute. Remove from heat.
In a large bowl add the salmon and flake apart with a fork. Add onion and carrot mixture, crushed pita chips, panko, mustard, and eggs. Combine ingredients until well incorporated.
With your hands form 2 inch patties.
Preheat over to 350°. In a large pan, heat 1 tablespoon olive oil over medium-high heat. Add salmon cakes to pan and cook 4 minutes or until golden brown. Flip and cook another 4 minutes.
Place the cakes onto a cookie sheet and put into the oven for 10 minutes.
Serve with creamy tartar sauce (recipe below).
Creamy Tartar Sauce
- 1 cup canola mayonnaise
- 1/2 cup plain greek yogurt
- 2 tablespoons dill pickle relish
- 1/4 teaspoon dried dill
- 1 tablespoon lemon juice
- freshly ground pepper
Combine all ingredients.
Did you try my Naked Salmon Cakes recipe? What’d you think?