Juicy Sardine Fish Cakes

Growing up, I never thought much of sardines beyond those tiny cans in the back of our pantry. Mom would occasionally make tuna salad, but sardines? Those were just the mysterious fish that sat there untouched. It wasn’t until I started cooking for my own family that I discovered what I’d been missing all along.

That’s when I learned that sardines make some of the tastiest fish cakes you can imagine. Unlike traditional fish cakes that can be dry or bland, sardines bring a natural richness and flavor that does most of the work for you. And the best part? They’re so simple to make that even my previous sardine-skeptic kids now ask for seconds.

What Kind of Sardines Should I Use?

For fish cakes, oil-packed sardines tend to work better than water-packed ones since they’re usually more flavorful and moist. While this recipe calls for sardines in chili and oil, you can also use plain oil-packed sardines and adjust the seasonings to taste. Most grocery stores carry sardines from different regions like Morocco, Portugal, or the Pacific – any of these will work well, though Mediterranean and Atlantic sardines are often considered the most flavorful. Just make sure to drain them well (saving the oil as specified in the recipe), and check for any bones, though the bones are totally edible and actually add great nutrition to your fish cakes. If you’re new to cooking with sardines, start with boneless fillets, which are a bit easier to work with.

Options for Substitutions

Need to make some swaps? Here’s what works well in these fish cakes:

• Sardines: While sardines give these cakes their special flavor, you can use canned mackerel or canned salmon instead. If using plain sardines in water, add 2 tablespoons of olive oil to the mixture.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed crackers. For a gluten-free option, use gluten-free breadcrumbs or crushed pork rinds.
• Whole milk yogurt: Greek yogurt, sour cream, or mayonnaise can step in for the whole milk yogurt. Just keep in mind that Greek yogurt will make the mixture a bit thicker.
• Old Bay seasoning: If you don’t have Old Bay, mix together equal parts celery salt, paprika, and a pinch each of black pepper and cayenne.
• Capers and caper juice: No capers? Try finely chopped pickles and a splash of pickle juice, or chopped green olives with a bit of the brine.
• Fresh thyme: You can use 1/2 teaspoon dried thyme instead, or swap in fresh parsley or dill.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fish cakes is getting the right texture – too wet and they’ll fall apart during cooking, too dry and they’ll be crumbly and unpleasant to eat. To achieve the perfect consistency, make sure to drain the sardines well (while saving that flavorful oil), and let the mixture rest in the fridge for at least 30 minutes before shaping into patties. Another common mistake is flipping the cakes too early or too often while cooking – let them develop a golden crust on one side (about 3-4 minutes) before gently turning them just once. For the best results, keep your pan at medium heat and use some of the reserved sardine oil for frying – this adds extra flavor while preventing sticking. If you notice the mixture is too wet when forming the patties, add a tablespoon of Panko at a time until it holds together, but avoid over-mixing which can make the cakes dense and tough.

What to Serve With Fish Cakes?

These savory sardine fish cakes pair wonderfully with simple sides that balance their rich, briny flavor. A crisp coleslaw dressed with lemon vinaigrette makes a perfect partner, cutting through the richness while adding a fresh crunch. For a complete meal, you could serve them over a bed of mixed greens or with roasted vegetables like asparagus or green beans on the side. If you’re looking for a starch to round things out, try serving them with boiled baby potatoes tossed in butter and herbs, or keep it light with a side of quinoa dressed with lemon and parsley.

Storage Instructions

Keep Fresh: These tasty sardine fish cakes will stay good in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between layers to prevent them from sticking together. They make great leftovers for quick lunches!

Freeze: Want to make a bigger batch? These fish cakes freeze really well! Just place them (cooked and cooled) in a freezer container with parchment paper between layers and they’ll keep for up to 2 months. It’s super handy to have them ready to go when you need a quick meal.

Reheat: To warm up your fish cakes, pop them in a skillet over medium heat for about 3-4 minutes per side until heated through. You can also use the oven at 350°F for about 10 minutes. Just avoid using the microwave as it can make them a bit soggy.

Make Ahead: You can prep these fish cakes up to a day ahead – just shape them and keep them uncooked in the fridge, covered with plastic wrap. When you’re ready, take them out and cook them fresh. The flavors actually get better as they sit!

Preparation Time	30-45 minutes
Cooking Time	10-15 minutes
Total Time	40-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 40-45 g
• Carbohydrates: 30-35 g

Ingredients

• 2 cans sardines (~4 oz each) in chili and oil, keep the oil aside
• 1/2 cup whole milk yogurt
• 1/2 cup panko bread crumbs
• 2 sprigs fresh thyme
• 2 teaspoons old bay seasoning blend
• 1 egg
• 1/2 cup whole milk yogurt
• 1 tablespoon dijon-style mustard
• 1 tablespoon capers
• 1 tablespoon caper juice (from the jar)
• 1 teaspoon worcestershire sauce
• 1/8 teaspoon cayenne pepper, adjust to taste if desired
• Pinch of salt, adjust as needed

Step 1: Prepare the Fish Mixture

Begin by removing sardines from the tin, reserving the oil.

Place the sardines in a mixing bowl.

Add the remaining fish cake ingredients, along with approximately 2 tablespoons of the reserved oil from one tin, to the mixing bowl.

Using a fork, gently mix the ingredients until they are well incorporated, taking care not to purée the fish as you want to maintain texture.

Avoid using a blender or food processor for this step.

Step 2: Form the Fish Cakes

Use a 1 tablespoon measuring spoon or a similar small scoop to portion out the fish cake mixture into small balls.

Roll each ball in your hands and gently flatten them into small patties, approximately 2 inches across and about 1/2 inch thick.

You should have about 15 to 18 patties, depending on the size of your scoop.

Arrange the patties on a rimmed baking sheet, large cast iron pan, or casserole dish to catch any draining oil during cooking.

Step 3: Chill the Patties

Refrigerate the patties for about 30 minutes to help them set and maintain their shape during cooking.

Step 4: Prepare the Yogurt Sauce

While the fish cakes are chilling, mix together all the ingredients for your yogurt sauce.

Adjust the amount of cayenne and salt to taste, using more or less as preferred.

Place the sauce in the refrigerator until ready to serve.

Step 5: Broil the Fish Cakes

Preheat your oven by moving the rack to the top third, about 6 inches from the broiler.

Broil the fish cakes for 5 minutes on one side, then flip them and broil for an additional 3 to 5 minutes until they are dark and golden.

Remove the cakes from the pan immediately to prevent them from sitting in residual oil.

Step 6: Serve and Store

Serve the fish cakes hot, accompanied by your prepared yogurt sauce.

For leftovers, store patties in the fridge and consume them within 1 to 2 days, and the sauce within a week.

For make-ahead and freezing, allow the sardine cakes to cool, then wrap each individually in wax paper, plastic wrap, or foil, and store in an air-tight container in the freezer for up to three months.

To reheat, unwrap and broil from frozen until golden, allowing 2 to 3 additional minutes for cooking.

Note that the sauce should not be frozen.