Sardine Cakes
Can be served with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres.
Served with oven potato wedges and simple green salad.
Ingredients for 2
Sardine Fish Cakes
- ¼ can sardines in oil (~4oz)
- 0.1 cup mayonnaise
- 0.1 cup Panko breadcrumbs
- ¼ tsp Old Bay seasoning
- ⅛ egg
- lemon juice (optional)
Spicy Yogurt Sauce
- 0.1 cup plain yogurt (whole milk)
- ⅛ tbsp sriracha
- ⅛ tbsp Dijon mustard
- ⅛ tsp Worcestershire sauce
- minced garlic (optional)
Side: Oven potato wedges
- 1 lb russet potatoes
- 1 tbsp olive oil
- ½ tsp paprika
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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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.
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Gently mix all the ingredients together with a fork. Mix until incorporated, but don't purée.
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Use something to scoop the fish cake mix into small balls. Flatten into small patties 2" across, and about 1/2" thick.
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Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
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About 40 minutes before serving, start the wedges: heat the oven to 425°F. Cut the potatoes into wedges, toss with the olive oil, paprika and salt, and roast for 30 minutes, turning once, until crisp. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
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Refrigerate patties for about 30 minutes.
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While fish cakes chill, mix together all the ingredients for the yogurt sauce.
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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.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!