Ricotta + Potato Chip Fish Cakes with Peas

After not seeing my beautiful daughter Kristin for eight months due to the pandemic, we finally got together and celebrated Christmas. She gifted me a wonderful cookbook, Simply Julia. I could not wait to dive into it and make as many of the easy and delicious recipes from the book. This first recipe I tried was Ricotta + Potato Chip Fish Cakes with Peas. So easy to make and decadent, I know each time I make this dish, I will be reminiscing about that special afternoon I spent with Kristin.

                                                  Ricotta + Potato Chip Fish Cakes

                                                                       with Peas

                                                                    adapted from

                                                                    Simply Julia

                                                                   Julia Thurshen

                                           100 Easy Recipes for Healthy Comfort Food

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serves 4

Ingredients

one 2 ounce bag potato chips

   (preferably sour cream and

   onion-flavored)

two 6-ounce cans wild pink

   salmon 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

One 10-ounce package frozen peas

1/2 cup half and half

1/2 teaspoon kosher salt

Directions

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. Transfer the potato chip crumbs to a large bowl and add the salmon, ricotta, and Old Bay. Finally grate the lemon zest and add to the bowl (reserve the zested lemon). Stir this mixture well to combine, really breaking up the salmon as you mix.

Divide the mixture into 8 equal portions and use your hands to form each into a patty. It's helpful to divide the mixture in half and in half again and so on to make sure the portions are the same.

Place the butter into 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 and until their bottoms are nicely browned (what a nice sentence!}, 2 to 3 minutes. Use a spatula to carefully flip each one over and cook until nicely browned on the second side, about 2 to 3 minutes. You might need to cook the fish cakes in 2 batches depending on the size of your pan (you don't want to crowd the pan, and definitely give yourself space to flip them - think of the spacing like pancakes). Transfer the fish cakes to a plate and cover them with foil to keep them warm.

Turn the heat up 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. Transfer the saucy peas to a serving platter and place the fish cakes on top. Cut the zest lemon into wedges and serve the wedges with the fish cakes for squeezing over. Serve immediately.

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