A Canned Sardine Recipe: Mini Fish Cakes

The enticing aroma of crispy, golden fish cakes wafting from the oven creates an inviting atmosphere that beckons everyone to the table. This A Canned Sardine Recipe: Mini Fish Cakes is a delightful blend of flavor and simplicity, taking only about 30 minutes of active time to prepare. The secret? Using canned sardines packed in chili for a spicy twist that infuses these fish cakes with deliciousness in every bite.

This recipe is perfect for busy weeknights, casual gatherings, or anyone looking to try something new with pantry staples. They can be made ahead of time and stored for a quick meal, ensuring you always have a tasty option on hand.

Why You’ll Love This Recipe

• These mini fish cakes are crispy on the outside and tender on the inside.
• Quick to make, they are ready in under 30 minutes.
• Utilizing canned sardines makes them nutritious and sustainable.
• The yogurt sauce adds a creamy, tangy accompaniment that enhances the flavor.

What You’ll Need

Gather the following ingredients to create these delightful mini fish cakes.

For the Fish Cakes

• 2 tins sardines, packed in chili + oil (King Oscar Spanish Style Sardines Recommended)
• 1/2 cup plain yogurt (whole milk)
• 1/2 cup Panko breadcrumbs
• 2 twigs fresh thyme
• 2 teaspoons Old Bay seasoning
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon capers
• 1 tablespoon capers brine (from capers jar)
• 1 teaspoon Worcestershire sauce
• ⅛ teaspoon cayenne powder, to taste (optional)
• pinch salt, to taste

For the Cooking

• Reserved oil from sardines

Note: Whole milk yogurt provides creaminess; substitute with any plain yogurt.

Substitutions & Swaps

• Sardines: Use canned tuna or salmon.
• Panko breadcrumbs: Swap for regular breadcrumbs.
• Capers: Omit or replace with diced olives.
• Thyme: Use dried thyme if fresh is unavailable.

How to Make It

Follow these easy steps to prepare the mini fish cakes.

1. Remove and mix

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.

2. Gently mix

Gently mix all the ingredients together with a fork until incorporated, then stop. (Do not use a blender or food processor for this step, because you don’t want to purée the fish.)

3. Shape the patties

Use a 1 TB measuring spoon (or another small scoop) to scoop the fish cake mix into small balls. Roll the balls in your hands and flatten them into small patties, about 2" across and 1/2" thick. You should end up with 15 – 18 patties.

4. Prepare for refrigeration

Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish. Refrigerate patties for about 30 minutes.

5. Mix the yogurt sauce

While fish cakes chill, mix together all the ingredients for the yogurt sauce. Taste as you add the cayenne and salt to adjust to your preference. Put sauce in the refrigerator until it’s time to serve.

6. Broil the patties

Move the oven rack to the top third of the oven (or about 6" from the broiler). Broil the patties for 5 minutes, flip, and broil for an additional 3-5 minutes, until fish cakes are dark and golden.

7. Serve immediately

Remove cakes from pan (and residual oil) immediately and serve while still hot with the yogurt sauce.

How to Store It

Fridge: Store in an airtight container for 1-2 days.
Freezer: Yes, tightly wrap and freeze for up to three months.
Reheat: Cook in a pan until golden, adding 2-3 minutes if frozen.

Tips for Best Results

• Chill the patties to help them hold their shape while cooking.
• Broiler timing can vary; watch closely to avoid burning.
• Use fresh herbs for a more vibrant flavor profile.
• Experiment with different spices in the yogurt sauce.

Serving Suggestions

• Serve with a side salad for a light meal.
• Pair with crusty bread for a satisfying lunch.
• Top with extra capers or herbs for a gourmet touch.