Ricotta and Potato Chip Fish Cakes With Peas

Step 1

1 Let some air out of the potato chip bag and then crush the bag with a rolling pin or wine bottle to make fine crumbs

Step 2

2 Transfer the chip crumbs to a large bowl and add the salmon, ricotta and Old Bay Seasoning

Step 3

3 Finely grate the zest from the lemon and add it to the bowl (reserve the zested lemon)

Step 4

4 Stir the mixture well to combine, really breaking up the salmon as you mix

Step 5

5 Divide the mixture into 8 equal portions and use your hands to form each into a patty

Step 6

6 It’s helpful to divide the mixture in half and then in half again, and so on, to make sure the patties are the same size

Step 7

7 In a large nonstick skillet over medium-high heat, melt the butter

Step 8

8 (If you think you may need to work in two batches so the fish cakes all fit and can be easily flipped, melt half the butter the first time and remaining butter, the next

Step 9

9 ) Once the butter begins to bubble, place the fish cakes in the skillet and cook without moving them until their bottoms are nicely browned, 2 to 3 minutes

Step 10

10 Using a spatula, carefully flip each cake over and cook until nicely browned on the other side, another 2 to 3 minutes

Step 11

11 Transfer the fish cakes to a plate and cover with foil to keep warm

Step 12

12 Increase the heat to high under the skillet and add the peas, half-and-half and salt

Step 13

13 Cook, stirring, just until the peas are bright green and tender and the half-and-half has reduced slightly, about 4 minutes

Step 14

14 Transfer the saucy peas to a serving platter and place the fish cakes on top

Step 15

15 Cut the zested lemon into wedges and serve the wedges with the fish cakes for squeezing over

Step 16

16 NOTE: To make your own Old Bay substitute, in a small bowl, stir together 1 teaspoon of each kosher salt, sweet paprika and garlic powder