Name: Juicy Sardine Fish Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cans sardines in chili oil (or plain in oil, drained with oil reserved); 1 egg; ⅓ cup whole milk yogurt (or Greek yogurt, sour cream, or mayo); ½ cup Panko breadcrumbs (plus more if needed); 1 teaspoon Old Bay seasoning (or substitute blend); 1 tablespoon capers, chopped; 1 teaspoon caper juice; 1 teaspoon Dijon mustard; 1 garlic clove, finely minced; 1 teaspoon fresh thyme (or ½ teaspoon dried thyme); Salt and pepper to taste; 2 tablespoons reserved sardine oil (for frying); Lemon wedges (for serving)

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These juicy sardine fish cakes are a game-changer in my kitchen. I used to overlook sardines completely—just little cans tucked away in the pantry. But once I gave them a real shot, I realized they bring bold, savory flavor and rich texture to recipes like this. These fish cakes are crispy on the outside, soft and flavorful on the inside, and ridiculously easy to throw together with just a few pantry ingredients. Perfect for weeknight dinners, weekend brunch, or whenever I want something satisfying and protein-packed without much effort.

Why You’ll Love This Recipe

I love how these sardine cakes are packed with flavor while being quick, easy, and affordable. Sardines are a budget-friendly source of omega-3s and protein, and they create a moist, tender texture that beats dry, bland fish cakes any day. The recipe is super adaptable—I can crank up the heat with chili-oil-packed sardines or keep it mild with plain ones. Plus, nearly everything comes from the pantry, which means I can whip these up on short notice without a grocery run. Juicy Sardine Fish Cakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans sardines in chili oil (or plain in oil, drained with oil reserved)
1 egg
⅓ cup whole milk yogurt (or Greek yogurt, sour cream, or mayo)
½ cup Panko breadcrumbs (plus more if needed)
1 teaspoon Old Bay seasoning (or substitute blend)
1 tablespoon capers, chopped
1 teaspoon caper juice
1 teaspoon Dijon mustard
1 garlic clove, finely minced
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt and pepper to taste
2 tablespoons reserved sardine oil (for frying)
Lemon wedges (for serving)

Directions

I start by draining the sardines (reserving the chili oil if using), then mashing them in a medium bowl with a fork until flaked.
I stir in the egg, yogurt, breadcrumbs, Old Bay, chopped capers, caper juice, mustard, garlic, thyme, and a pinch of salt and pepper. I mix until everything is combined, adding a bit more Panko if the mixture feels too wet.
I cover the bowl and let it chill in the fridge for 30 minutes to help the mixture firm up.
Once chilled, I shape the mixture into 6–8 small patties.
I heat a nonstick skillet over medium heat and add the reserved sardine oil.
I cook the fish cakes for 3–4 minutes on the first side, without moving them, until a golden crust forms. I flip them gently and cook another 3 minutes on the other side.
I remove the cakes from the pan and let them drain briefly on paper towels before serving hot with a squeeze of lemon.

Servings and timing

This recipe makes about 6–8 fish cakes and serves 3 to 4 people. It takes about 15 minutes to prep, 30 minutes of chilling time, and around 10 minutes to cook—so it’s ready in under an hour from start to finish.

Variations

When I want to switch it up, I use canned mackerel or salmon in place of sardines. I sometimes add a bit of chopped onion or scallion for extra bite, or stir in fresh dill or parsley for a brighter herb flavor. For a spicier version, I add a dash of cayenne or chopped jalapeño.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a nonstick skillet over medium heat until warmed through—about 2–3 minutes per side. They also reheat well in the oven at 350°F for 8–10 minutes. I don’t recommend microwaving since that can make them soggy.

FAQs

Can I bake these instead of frying?

Yes, I’ve baked them at 400°F on a greased sheet for 15–20 minutes, flipping halfway. They’re a bit less crispy but still flavorful.

What kind of sardines work best?

I prefer oil-packed sardines for flavor and moisture. Sardines in chili oil add a spicy kick, but plain ones with added seasonings work just as well.

How do I keep them from falling apart?

I make sure the mixture isn’t too wet and let it chill before shaping. Adding a bit more Panko if needed helps bind everything together.

Can I make these ahead of time?

Definitely. I mix and shape the patties, then store them in the fridge for up to a day before cooking. They also freeze well—just thaw in the fridge overnight before frying.

What should I serve with sardine fish cakes?

I usually serve them with a side salad, garlic rice, or roasted potatoes. A quick yogurt sauce or tartar sauce pairs really well, too.

Conclusion

These juicy sardine fish cakes are my not-so-secret way to turn a humble pantry ingredient into a crave-worthy dinner. They’re flavorful, quick, and surprisingly family-friendly—even for those who claim they “don’t like sardines.” Whether I serve them with a crisp salad or tuck them into a sandwich, they always hit the spot.