Ricotta & Potato Chip Fish Cakes with Peas’n Cream

Hi everyone!

For a quick lunch, these fish cakes rely on canned salmon. Normally, I keep salmon frozen in my freezer because I love its fresh texture and taste. But this recipe intrigued me with the use of sour cream and onion potato chips (making it gluten-free). Cooking with potato chips? Yes, please! The decadent yet simple flavor of peas in heavy cream is surprisingly delicious and makes a perfect bed for the fish cakes or a delightful side dish.

These fish cakes are so easy to make. Just mix canned salmon with ricotta cheese and crushed potato chips, form into patties, and sear them in a hot skillet. The ricotta gives a lox and cream cheese vibe, while the potato chips add that fish-and-chips effect. To elevate this dish, cook some frozen peas in half-and-half in the same skillet, creating a bright green, creamy bed for the fish cakes.

Alternatively, skip the peas and serve the fish cakes on toasted potato buns with mayo, crunchy shredded lettuce, and sliced pickles for an incredible salmon burger. The mix of Old Bay seasoning and potato chips, along with all the other flavors, makes these patties or sandwiches an absolute hit. This Julia Turshen recipe from “Simply Julia” truly knocks it out of the park!

Robin Ward

Ricotta & Potato Chip Fish Cakes with Peas’n Cream

Enjoy these quick and easy salmon fish cakes, made with canned salmon, creamy ricotta, and crushed sour cream and onion potato chips, giving a delightful fish 'n chips twist. Perfectly seared and paired with decadent peas in heavy cream or served as a mouthwatering salmon burger on a toasted potato bun with mayo, crunchy shredded lettuce, and pickles, this dish is an absolute sensation!

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Servings: 4

Course: #mainmeal, lunch

Cuisine: American, british

Ingredients Method

Ingredients

  

• One 2 oz (56g) bag potato chips (preferably sour cream and onion-flavored)
• Two 6 oz (170g) cans wild pink salmon packed in water, well-drained
• 1 cup (235g) whole milk rocotta cheese
• 1 Tbsp Old Bay Seasoning (or 1 teaspoon each kosher salt, sweet paprika, and garlic powder)
• 1 lemon
• 2 Tbsp unsalted butter

For the peas:

• One 10 oz (283g) package frozen peas
• ½ cup (120ml) half-and-half (or heavy cream)
• ½ tsp kosher salt

Method

 

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. Transfer the potato chip crumbs to a large bowl and add the salmon, rocotta, 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.
2. 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 then in half again and so on to make sure the patties are the same size.
3. Place the butter in a large nonstick skillet over medium-high heat. Once it melts and begins to bubble, carefully add the fish cakes to the skillet. Cook without disturbing them until the bottoms are nicely browned, about 2 to 3 minutes. Use a spatula to carefully flip each fish cake and cook until the second side is nicely browned, an additional 2 to 3 minutes. Depending on the size of your skillet, you may need to cook the fish cakes in two batches to avoid crowding and to ensure easy flipping. Transfer the cooked fish cakes to a plate and cover them with foil to keep them warm.
4. Turn the heat to high and place the peas, half-and-half, and salt in the same skillet. Cook, stirring, 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 zested lemon into wedges and serve them with the fish cakes for squeezing over. Serve immediately.

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