A Canned Sardine Recipe: Mini Fish Cakes
User Reviews
4.9
A Canned Sardine Recipe: Mini Fish Cakes
Description
This recipe transforms canned sardines packed in chili oil into small, protein-rich fish cakes. The sardines are mixed by hand with whole milk yogurt, panko for binding and crispness, fresh thyme for herbal aroma, Old Bay seasoning for spice, and an egg to hold the mixture together. Care is taken not to over-process the sardines to maintain some texture. The mix is portioned into small balls, hand-pressed into thin patties about 2 inches wide, and chilled to firm. Cooking under a broiler uses the fish's own oil for frying, creating a crisp exterior. A complementary spicy yogurt sauce is prepared by combining plain yogurt with Dijon mustard, capers, Worcestershire sauce, and optional cayenne powder, delivering bright and tangy contrast.
The mini cakes make a handy snack or appetizer. They are flavorful through the spicy-packed sardines and seasoned coating, and the sauce enhances their moistness and piquancy.
Ingredients
Sardine Fish Cakes:
- 2 tins sardines King Oscar Spanish Style Sardines Recommended, packed in chili and oil (~4oz), oil reserved
- ½ cup PLAIN yogurt whole milk
- ½ cup panko breadcrumbs
- 2 thyme twigs, fresh
- 2 teaspoons Old Bay seasoning
- 1 egg
Spicy Yogurt Sauce:
- ½ cup PLAIN yogurt whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 1 tablespoon capers brine from capers jar
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon cayenne powder to taste, optional
- salt pinch, to taste
Instructions
- Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.Gently mix all the ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don't want to purée the fish.)
- Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls. One by one, roll the balls in your hands, and then flatten into small patties 2" across, and about ½" thick. You should end up with 15 - 18 patties, depending on the size of your scoop.Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish. (Note: We've added oil to an oily fish. While cooking, oil from the fish will drain out of the fish, and the fish will fry in the oil under the broiler. Avoid using a rimless baking sheet, because the oil will drip all over your oven.)Refrigerate patties for about 30 minutes.
- While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.Move oven rack to the top 3rd of the oven (or about 6" from the broiler). Broil 5 minutes, flip, and broil 3-5 minutes more, until fish cakes are dark and golden.Remove cakes from pan (and residual oil) immediately. Serve while still hot with the yogurt sauce.Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let sardine cakes cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil. Store in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook again. Cook until golden. Patties may take 2-3 minutes longer to cook from frozen.Sauce should not be frozen.
Notes
- This recipe yields about 15-18 mini fish cakes, each approximately 2 inches wide.
- For nutritional calculations, one fish cake per serving is typical.
- Alternatively, form larger 4-inch patties to serve as a main course.
- If chili-packed sardines aren't available, use unflavored sardines plus 2 tablespoons chili-infused oil or unflavored sardines packed in olive oil combined with 1 teaspoon red chili flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15people
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Cholesterol | 13mg | 4% |
| Sodium | 213mg | 9% |
| Potassium | 36mg | 1% |
| Vitamin A | 35IU | 1% |
| Calcium | 27mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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