Julia Turshen Recipe: Ricotta and Potato Chip Fish Cakes With Peas

Ingredients

• One (2-ounce/56-gram) bag potato chips (preferably sour cream and onion flavor)
• Two (6-ounce/170-gram) cans wild pink salmon packed in water, well-drained
• 1 cup whole milk ricotta cheese
• 1 tablespoon Old Bay Seasoning (see NOTE)
• 1 lemon
• 2 tablespoons unsalted butter
• One (10-ounce/283-gram) package frozen peas
• 1/2 cup half-and-half
• 1/2 teaspoon kosher salt