The Borough Hall farmer’s market sprang back to life last weekend, with a lot more than the usual winter fare of apples and hard cider. Okay, neither of those is a bad thing! But now there are baby yellow carrots, tiny turnips and plenty of fresh herbs. The info table happened to have a recipe for pan-fried fish cakes without breadcrumbs — perfect for Passover. I tried adding a little potato and making in steamer. They came out really nice — plump, bound well and very full of fresh fish and the spring flavors of cilantro and red onion. This recipe is versatile. Any type of white-fleshed fish works, as does any root vegetable. I am looking forward to making it into wantons next time.
Makes 6 or 7 good sized cakes. Serves 3 or 4 people.