Sardine Cakes
American
Drain the sardines well and break them into flakes before shaping. If a cake feels loose, chill the portions briefly so they are easier to turn.
- Servings (recipe yield)
- 15 servings
- Prep time
- 10 min
- Cook time
- 10 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 tins sardines (~4oz)
- ½ cup mayonnaise
- ½ cup Panko breadcrumbs
- 2 teaspoons Old Bay seasoning
- 1 egg
- lemon juice (optional)
- ½ cup plain yogurt (whole milk)
- 1 tablespoon sriracha
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- minced garlic (optional)
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, but don't purée.
- Use something to scoop the fish cake mix into small balls. Flatten into small patties 2" across, and about ½" thick.
- Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
- Refrigerate patties for about 30 minutes.
- While fish cakes chill, mix together all the ingredients for the yogurt sauce.
- Move oven rack to the top 3rd of the oven. Broil for 5 minutes, flip, and broil 3-5 minutes more, until cakes are golden brown.
- Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!
Source: Public Domain Recipes · tom-fasano · Recipe source · Public-domain source license