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Juicy Sardine Fish Cakes

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These sardine fish cakes are quick, flavorful, and surprisingly satisfying, made with pantry staples like canned sardines, yogurt, capers, and Panko. They fry up golden and crisp on the outside with a creamy, herbaceous center—perfect for weeknight dinners or a tasty snack.

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)

Instructions

  1. Drain sardines, reserving oil, and mash in a medium bowl with a fork until flaked.
  2. Stir in egg, yogurt, breadcrumbs, Old Bay, chopped capers, caper juice, mustard, garlic, thyme, salt, and pepper. Mix to combine, adding more Panko if mixture is too wet.
  3. Cover and chill the mixture for 30 minutes.
  4. Shape into 6–8 small patties.
  5. Heat a nonstick skillet over medium heat with reserved sardine oil.
  6. Cook fish cakes for 3–4 minutes per side until golden and cooked through.
  7. Drain briefly on paper towels and serve hot with lemon wedges.

Notes

  • Use canned mackerel or salmon instead of sardines for variation.
  • Add chopped scallion, onion, or fresh herbs like dill for extra flavor.
  • For more heat, mix in cayenne or chopped jalapeño.
  • To make ahead, mix and shape the patties and refrigerate or freeze before cooking.
  • Bake at 400°F for 15–20 minutes as a lower-fat alternative to frying.

Nutrition

Find it online: https://recipesbyliza.com/juicy-sardine-fish-cakes/