Ingredients
For the Salmon Cakes:

• 2 cans salmon (about 6 oz. each)
• 3 stalks celery, finely diced (about ¾ cup)
• 1 small onion, finely diced (about 1 cup)
• 1/3 cup Hatch Chile Mayonnaise 
• 1 tbsp Sweet, Sour & Smokey Mustard 
• 1 tbsp drained pickle relish
• 1 teaspoon fresh lemon juice
• ¼ teaspoon paprika
• ¾ teaspoon Worchestershire sauce
• 2 dashes RinconHeat Gourmet Hot Sauce 
• 1 cup panko bread crumbs
• 4 tablespoons oil

For the Lemon Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber
• 1 tsp lemon zest (uses the same lemon from above)
• 1 tsp lemon juice (uses the same lemon from above)
• 1 clove garlic
• Pepper

Instructions:
For Salmon Cakes:

Crack open the salmon cans, and empty the salmon into a small colander to drain.  The opened cans will be, ummm, fragrant. If you’re new to canned salmon, I promise the final result won’t smell like this! Flake the salmon in the colander, then transfer to a medium bowl. Combine chopped celery and onion with the salmon in the bowl. Salt and pepper to taste, and fold together gently with a rubber spatula. In a small bowl, combine Hatch Chile Mayonnaise , Sweet, Sour & Smokey Mustard , relish, lemon juice, Worcestershire, paprika, and RinconHeat Gourmet Hot Sauce , and then gently fold into salmon mixture.

In same small bowl, crack open one egg. Whisk vigorously, then fold into salmon mixture along with ½ cup panko.

Pour out about another ½ cup panko onto a plate.

Using a spoon, pick up about a palmful of salmon mixture, and roll it gently between your hands to form a ball shape. Try not to over handle the fish. Put the ball down onto the plate, and gently flatten to form a patty shape, about 2 inches across. Gently flip over to coat the alternate side with panko. Transfer to a flat-bottomed dish. Repeat until you’ve used all the salmon mixture, creating approx. 15 patties.Transfer to fridge to chill for about an hour, and move on to making the tzatziki sauce.

Remove chilled cakes from fridge. Heap 2 tbsps canola oil in non-stick skillet. Carefully transfer cakes to skillet. Be sure not to crowd them in the pan: give them some elbow room, this isn’t a subway car! Let them cook about 2 minutes, then carefully flip with an offset rubber spatula and continue cooking about another minute longer. Transfer to paper-towel lined plate to drain, then serve immediately, garnished with the tzatziki.

Lemon Tzatziki Sauce:

Seed and dice the cucumber finely, and mince the garlic.

Combine all ingredients in bowl, and put in fridge to chill and allow flavors to blend until ready to serve.

Any leftovers are delicious with pita bread, carrot sticks, or even tortilla chips.