ニューヨーク・タイムズのインスタグラム(nytimes) - 9月14日 04時49分

There are many types of fish cakes, and it’s hard not to love them all. You can go with the frugal kind, made from leftovers. Or there are fancier versions, made with crab meat or lobster, if you’re feeling flush. This @nytfood recipe, photographed here by @karstenmoran, uses lightly cured fresh cod and a bright mix of green herbs. To bind the mixture, the writer @david_tanis went the bread-crumb route. “Though I love potato-bound cakes, they can sometimes taste more like potato than fish,” he writes in @nytfood. “ These are lighter, and more fish-forward.” Serve the codfish cakes warm or at room temperature — either way, they’re downright delicious. Visit the link in our profile to get the @nytfood recipe for codfish cakes with sweet peppers, onions and chorizo.

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