Juicy Sardine Fish Cakes with Yogurt Sauce Recipe
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.
- 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
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
- 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.
- 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.
- Chill the Patties: Refrigerate the formed patties for around 30 minutes. This helps them firm up and hold their shape better during cooking.
- 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.
- 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.
- 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
