Ricotta + Potato Chip Fish Cakes with Peas
Disclaimer: the image you see is AI curated, to see the authentic image and the author's amazing stories and knowledge, please support the cookbook author by buying their cookbook. As an Amazon Associate, I earn from qualifying purchases.
Recipe from Simply Julia: 110 Easy Recipes for Healthy Comfort Food
Ingredients
- 1 2-ounce bag potato chips (preferably sour cream and onion-flavored)
- 2 6-ounce cans wild pink salmon packed in water, well-drained
- 1 cup whole milk ricotta cheese
- 1 tablespoon Old Bay Seasoning (or 1 teaspoon each kosher salt, sweet paprika, and garlic powder)
- 1 lemon
- 2 tablespoons unsalted butter
- 1 10-ounce package frozen peas
- 1/2 cup half-and-half
- 1/2 teaspoon kosher salt
Instructions
- 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.
- 2
Transfer the potato chip crumbs to a large bowl and add the salmon, ricotta, and Old Bay. Finely grate the zest from the lemon and add it to the bowl (reserve the zested lemon). Stir the mixture well to combine, really breaking up the salmon as you mix.
- 3
Divide the mixture into 8 equal portions and use your hands to form each into a patty.
- 4
Place the butter in a large nonstick skillet over medium-high heat. Once it melts and begins to bubble, place the fish cakes in the skillet and cook without disturbing them until their bottoms are nicely browned, 2 to 3 minutes.
- 5
Use a spatula to carefully flip each one over and cook until nicely browned on the second side, another 2 to 3 minutes.
- 6
Transfer the fish cakes to a plate and cover them with foil to keep them warm.
- 7
Turn the heat to high and place the peas, half-and-half, and salt in the same skillet. Cook, stirring, just until the peas are bright green and tender and the half-and-half has reduced slightly, about 4 minutes.
- 8
Transfer the saucy peas to a serving platter and place the fish cakes on top. Cut the zested lemon into wedges and serve the wedges with the fish cakes for squeezing over. Serve immediately.
Ingredients available from local farms near you
Enter your ZIP code to find local farms that have this recipe's ingredients available.
My Notes
Log in to save your own notes for this recipe — tweak ideas, swaps, and reminders just for you.