Why Make This Recipe
Mini Fish Cakes made with canned sardines are a quick, easy, and tasty meal option. They are perfect for busy weeknights or even a casual gathering. Not only are they delicious, but they are also packed with nutrients. Sardines are rich in omega-3 fatty acids, high-quality protein, and essential vitamins. This recipe allows you to enjoy the benefits of seafood in a fun and flavorful way without much fuss.
How to Make Mini Fish Cakes
These mini fish cakes come together effortlessly. You’ll delight in the flavor of sardines mixed with a blend of ingredients that complement their taste perfectly. The process is straightforward, making this dish suitable for cooks of all skill levels.
Ingredients
- 2 tins sardines (~4 oz) packed in chili + oil, oil reserved (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
Directions
- Remove sardines from the tin, reserving oil, and place the fish in a mixing bowl.
- Add the remaining fish cake ingredients, along with the oil from one tin (about 2 tablespoons), to the bowl.
- Gently mix all the ingredients together with a fork until incorporated. Do not purée the fish.
- Use a 1 tablespoon measuring spoon to scoop the fish cake mix into small balls. Roll them in your hands and flatten into small patties about 2 inches across and 1/2 inch thick. You should have about 15-18 patties.
- Set the patties on a rimmed baking sheet, cast iron pan, or casserole dish. Avoid rimless sheets to prevent oil from dripping.
- Refrigerate the patties for about 30 minutes.
- While the fish cakes chill, mix together all the ingredients for the yogurt sauce. Adjust the cayenne and salt to your taste, and refrigerate the sauce until serving.
- Move the oven rack to the top third of the oven (about 6 inches from the broiler). Broil the fish cakes for 5 minutes, flip, and broil for another 3-5 minutes until dark and golden.
- Remove the cakes from the pan immediately and serve hot with the yogurt sauce.
Leftovers
Store leftover patties in the fridge for 1-2 days. Use the sauce within a week.
Make Ahead + Freeze
Let sardine cakes cool, then wrap them individually and tightly in wax paper, plastic wrap, or foil. Store in an airtight container in the freezer for up to three months. To reheat, unwrap and cook until golden. Patties may take 2-3 minutes longer to cook from frozen. Do not freeze the sauce.
How to Serve Mini Fish Cakes
Serve your mini fish cakes warm alongside the homemade yogurt sauce for dipping. They make a perfect appetizer or a light main dish. You can also serve them on a bed of fresh greens or with a side of roasted vegetables for a complete meal.
How to Store Mini Fish Cakes
To store mini fish cakes, place leftovers in an airtight container and keep them in the refrigerator. Consume them within 1-2 days for the best taste and texture. For longer storage, use the freezer method described earlier.
Tips to Make Mini Fish Cakes
- Ensure to use high-quality sardines for the best flavor.
- Don’t overmix the ingredients to keep the cakes light and fluffy.
- Experiment with different herbs or spices to customize the taste.
- Adjust the amount of cayenne pepper according to your spice tolerance.
Variation
You can customize these fish cakes by adding different ingredients such as chopped vegetables or herbs like parsley or dill. For a twist, try swapping the yogurt sauce for a spicy sriracha mayo.
FAQs
1. Can I use fresh fish instead of canned sardines?
Yes, you can use fresh fish, but you’ll need to adjust the cooking time and method accordingly.
2. Are these fish cakes gluten-free?
If you use gluten-free Panko breadcrumbs, this recipe can easily be made gluten-free.
3. Can I bake the fish cakes instead of broiling?
Yes, you can bake them in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and cooked through.
Mini Fish Cakes with Yogurt Sauce
Ingredients
For the Fish Cakes
- 2 tins sardines (~4 oz) packed in chili + oil, oil reserved 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 large 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 Yogurt Sauce
- 1/2 cup plain yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon capers, chopped
- to taste cayenne and salt adjust according to preference
Instructions
Preparation
- Remove sardines from the tin, reserving oil, and place the fish in a mixing bowl.
- Add the remaining fish cake ingredients, along with the oil from one tin (about 2 tablespoons), to the bowl.
- Gently mix all the ingredients together with a fork until incorporated. Do not purée the fish.
- Use a 1 tablespoon measuring spoon to scoop the fish cake mix into small balls. Roll them in your hands and flatten into small patties about 2 inches across and 1/2 inch thick. You should have about 15-18 patties.
- Set the patties on a rimmed baking sheet, cast-iron pan, or casserole dish. Avoid rimless sheets to prevent oil from dripping.
- Refrigerate the patties for about 30 minutes.
Cooking
- Move the oven rack to the top third of the oven (about 6 inches from the broiler).
- Broil the fish cakes for 5 minutes, flip, and broil for another 3-5 minutes until dark and golden.
- Remove the cakes from the pan immediately and serve hot with the yogurt sauce.
Preparing the Yogurt Sauce
- While the fish cakes chill, mix together all the ingredients for the yogurt sauce. Adjust the cayenne and salt to your taste, and refrigerate the sauce until serving.