Ricotta + Potato Chip Fish Cakes with Peas | Connecticut Public

Name: Ricotta + Potato Chip Fish Cakes with Peas | Connecticut Public
Ingredients: One 2- ounce [56 g] bag potato chips ((preferably sour cream and onion–flavored)); Two 6- ounce [170 g] cans wild pink salmon packed in water, (well-drained); 1 cup [235 g] 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 [283 g] package frozen peas; 1/2 cup [120 ml] half-and-half; 1/2 teaspoon kosher salt

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Since the salmon is already cooked and void of bones and skin, it’s just a matter of mixing it with a few other ingredients, forming it into patties, and giving them a nice crust in a hot skillet.

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Ingredients

One 2- ounce [56 g] bag potato chips ((preferably sour cream and onion–flavored))
Two 6- ounce [170 g] cans wild pink salmon packed in water, (well-drained)
1 cup [235 g] 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 [283 g] package frozen peas
1/2 cup [120 ml] half-and-half
1/2 teaspoon kosher salt