Juicy Sardine Fish Cakes with Yogurt Sauce Recipe

Introduction

These juicy sardine fish cakes offer a flavorful and healthy twist on a classic favorite. Packed with bold spices and a tangy yogurt sauce, they make a perfect appetizer or light meal. Plus, they’re easy to prepare and ready in under an hour.

Ingredients

• 2 cans sardines (~4 oz each) in chili and oil, keep the oil aside
• 1/2 cup whole milk yogurt
• 1/2 cup panko bread crumbs
• 2 sprigs fresh thyme
• 2 teaspoons old bay seasoning blend
• 1 egg
• 1/2 cup whole milk yogurt (for sauce)
• 1 tablespoon dijon-style mustard
• 1 tablespoon capers
• 1 tablespoon caper juice (from the jar)
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper, adjust to taste
• Pinch of salt, adjust as needed

Instructions

1. Step 1: Prepare the Fish Mixture. Remove sardines from the tin, reserving the oil. Place sardines in a mixing bowl. Add panko, fresh thyme, old bay seasoning, egg, half a cup of yogurt, and about 2 tablespoons of reserved sardine oil. Gently mix with a fork until well combined, keeping some texture. Avoid using a blender or food processor.
2. Step 2: Form the Fish Cakes. Use a 1 tablespoon spoon or similar scoop to portion the mixture into small balls. Roll between your hands and gently flatten into patties about 2 inches across and 1/2 inch thick. You should get 15 to 18 patties. Arrange on a rimmed baking sheet or pan to catch any oil during cooking.
3. Step 3: Chill the Patties. Refrigerate the patties for 30 minutes to help set and keep their shape while cooking.
4. Step 4: Prepare the Yogurt Sauce. While chilling, mix together remaining yogurt, dijon mustard, capers, caper juice, Worcestershire sauce, cayenne pepper, and salt. Adjust seasoning to taste. Chill until ready to serve.
5. Step 5: Broil the Fish Cakes. Preheat oven rack to the top third, about 6 inches from broiler. Broil patties for 5 minutes on one side, then flip and broil 3 to 5 minutes more until dark golden. Remove promptly to avoid sitting in oil.
6. Step 6: Serve and Store. Serve fish cakes hot with yogurt sauce. Store leftovers in fridge: patties for 1–2 days, sauce for up to 1 week. For freezing, cool cakes, wrap individually, and freeze in an airtight container up to 3 months. Reheat by broiling from frozen, adding 2 to 3 minutes.

Tips & Variations

• If fresh thyme isn’t available, substitute with 1/2 teaspoon dried thyme for a similar herbaceous flavor.
• Adjust the cayenne in both the fish cakes and sauce to control the heat level to your liking.
• For a crunchier exterior, lightly brush the patties with additional sardine oil before broiling.

Storage

Store cooked sardine patties in the refrigerator for 1 to 2 days, keeping them in an airtight container. The yogurt sauce can be refrigerated separately for up to one week. For longer storage, wrap each patty individually and freeze for up to three months. Reheat frozen patties by broiling until heated through and golden, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sardines instead of canned?

While fresh sardines can be used, canned sardines in chili and oil add convenient flavor and moisture. If using fresh, cook and flake them before mixing, and adjust seasoning and oil accordingly.

What can I serve with sardine fish cakes?

These fish cakes pair well with light salads, steamed vegetables, or crusty bread. The tangy yogurt sauce also complements simple side dishes like roasted potatoes or grilled greens.

Juicy Sardine Fish Cakes with Yogurt Sauce Recipe

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★★★★★

4.8 from 248 reviews

These Juicy Sardine Fish Cakes are a flavorful and healthy seafood dish made with canned sardines blended with herbs, spices, and breadcrumbs, then broiled to a golden finish. Served with a tangy yogurt sauce, this recipe offers a quick and easy way to enjoy a protein-packed meal that’s crispy on the outside and tender on the inside.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 15 to 18 fish cakes 1x
• Category: Appetizer
• Method: Broiling
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Fish Cakes

• 2 cans sardines (~4 oz each) in chili and oil, keep the oil aside
• 1/2 cup whole milk yogurt
• 1/2 cup panko bread crumbs
• 2 sprigs fresh thyme
• 2 teaspoons Old Bay seasoning blend
• 1 egg
• 2 tablespoons reserved oil from sardine cans

Yogurt Sauce

• 1/2 cup whole milk yogurt
• 1 tablespoon Dijon-style mustard
• 1 tablespoon capers
• 1 tablespoon caper juice (from the jar)
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper, adjust to taste
• Pinch of salt, adjust as needed

Instructions

1. Prepare the Fish Mixture: Remove sardines from the tins, reserving the oil. Place sardines in a mixing bowl along with the other fish cake ingredients, including approximately 2 tablespoons of the reserved sardine oil. Gently mix with a fork to combine thoroughly, making sure to keep some texture in the fish. Avoid puréeing or using a blender.
2. Form the Fish Cakes: Using a 1-tablespoon measuring spoon or a small scoop, portion the mixture into small balls. Roll each ball in your hands and flatten gently into patties about 2 inches in diameter and 1/2 inch thick. You should have roughly 15 to 18 patties. Arrange them on a large rimmed baking sheet, cast iron pan, or casserole dish for catching any oil drips during cooking.
3. Chill the Patties: Refrigerate the formed patties for around 30 minutes. This helps them firm up and hold their shape better during cooking.
4. Prepare the Yogurt Sauce: While the patties chill, combine all yogurt sauce ingredients in a bowl. Adjust cayenne pepper and salt to your preferred taste. Place the sauce in the refrigerator until serving time.
5. Broil the Fish Cakes: Preheat your oven broiler by positioning the oven rack in the top third section, about 6 inches from the heating element. Broil the patties for 5 minutes on one side, then carefully flip and broil for another 3 to 5 minutes until they turn dark golden and crisp. Immediately transfer the fish cakes to a plate to prevent them from sitting in leftover oil.
6. Serve and Store: Serve the warm fish cakes accompanied by the chilled yogurt sauce. Store any leftovers in the refrigerator, consuming the patties within 1 to 2 days and the sauce within a week. For longer storage, cool the patties completely, wrap individually in wax paper, plastic wrap, or foil, and freeze in an airtight container for up to three months. To reheat, broil from frozen until golden, adding 2 to 3 extra minutes of cooking time.

Notes

• Do not use a food processor to mix the fish cakes; you want to keep some texture in the sardines.
• Chilling the patties before cooking helps maintain their shape and prevents them from falling apart.
• Adjust the cayenne pepper in the yogurt sauce for more or less heat depending on your taste preference.
• Broiling gives a crispy texture similar to frying but with less oil.
• Leftover fish cakes freeze well and reheat nicely under the broiler.

Keywords: sardine fish cakes, fish patties, seafood appetizers, broiled fish cakes, healthy fish recipe, sardine recipe, quick fish cakes, yogurt sauce