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Export 6 ingredients for grocery delivery
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