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Dinner · Home cooking · Weeknight
Sardine Cakes
Can be served with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres.
- 20 min hands-on
- 50 min total
- Serves 12
- about $4–7 a serving
- Fish or seafood
- oven
- skillet
- sheet pan
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 12
- 2 tinssardines (~4oz)
- ½ cupmayonnaisecheck the label: may contain soy
- ½ cupPanko breadcrumbscheck the label: may contain soy, sesame
- 2 teaspoonsOld Bay seasoning
- 1egg
- lemon juice (optional)
- ½ cupplain yogurt (whole milk)
- 1 tablespoonsriracha
- 1 tablespoonDijon mustard
- 1 teaspoonWorcestershire saucecheck the label: may contain soy
- minced garlic (optional)
Method one step at a time, with timers in the app
- 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 ½" thick.
- Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
- Refrigerate patties for about 30 minutes.⏱ 30 min
- 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.⏱ 5 min
- Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!
Allergens, with the fine print read
- ⚠Contains fish, dairy, eggs, gluten.
- ?Check the label: mayonnaise may contain soy, depending on the brand.
- ?Check the label: Panko breadcrumbs may contain soy, sesame, depending on the brand.
- ?Check the label: Worcestershire sauce may contain soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by tom-fasano, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.