Can be served with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres.
Served with oven potato wedges and simple green salad.
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 1/2" thick.
Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
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.
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.
Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!