why make this recipe
Mini fish cakes made with canned sardines are a simple yet delicious dish that perfectly balances flavor and nutrition. Canned sardines are not only convenient but also packed with protein and omega-3 fatty acids. This recipe allows you to create tasty fish cakes that are crispy on the outside and soft on the inside, making them an ideal snack or mealtime treat. Plus, they’re quick to prepare, so you can enjoy them without spending too much time in the kitchen.
how to make Mini Fish Cakes
Ingredients :
- 2 tins sardines (~4oz) 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, chopped
- 2 teaspoons Old Bay seasoning
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, chopped
- 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 their tin, reserving the oil. Place the sardines in a mixing bowl.
- Add the remaining fish cake ingredients, including the oil from one tin (about 2 tablespoons), to the bowl.
- Gently mix all the ingredients with a fork. Stop mixing once everything is combined; avoid using a blender or food processor to keep the sardines chunky.
- Use a 1 tablespoon 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 inches across and 1/2 inch thick. You should end up with 15-18 patties, depending on the scoop size.
- Place the patties on a rimmed baking sheet, cast iron pan, or casserole dish. Avoid rimless sheets as oil will spill in the oven.
- Refrigerate the patties for about 30 minutes.
- While the fish cakes chill, mix all ingredients for the yogurt sauce together in a bowl. Adjust salt and cayenne according to your taste, and refrigerate the sauce until ready to serve.
- Move the oven rack to the top third of the oven, about 6 inches from the broiler. Broil the patties for 5 minutes, flip them, and broil for another 3-5 minutes until dark and golden.
- Remove the cakes from the pan immediately to prevent them from sitting in the oil. Serve hot with the yogurt sauce.
how to serve Mini Fish Cakes
Mini fish cakes are delightful served warm as an appetizer or snack. Pair them with a yogurt sauce for dipping, or serve alongside a fresh salad. They also work great as a topping for a bed of greens.
how to store Mini Fish Cakes
Store any leftover patties in the fridge and consume them within 1-2 days. Make sure the yogurt sauce is also stored in the refrigerator and used within a week.
tips to make Mini Fish Cakes
- For an extra crispy texture, consider frying the patties in a small amount of oil on the stovetop instead of broiling.
- Use fresh herbs like dill or parsley for added flavor.
- Adjust the heat by varying the amount of cayenne pepper added to the mixture.
variation
You can swap sardines for canned salmon or tuna to create different flavors. Additionally, experiment with different seasonings or add vegetables like bell peppers or scallions into the mix for a unique twist.
FAQs
Can I use regular breadcrumbs instead of Panko?
Yes, you can use regular breadcrumbs, but the texture may be less crispy.
Can I freeze the fish cakes?
Yes! Let the fish cakes cool, wrap them tightly, and store them in an airtight container in the freezer for up to three months.
How do I reheat frozen fish cakes?
Unwrap the frozen patties and broil them until golden brown. They may take a few extra minutes to cook through.
What can I serve with Mini Fish Cakes?
They pair well with a yogurt sauce, tartar sauce, or a fresh salad for a complete meal.
Mini Fish Cakes
Ingredients
For the Fish Cakes
- 2 tins canned sardines (4oz each) packed in chili + oil, oil reserved King Oscar Spanish Style Sardines Recommended
- 0.5 cup plain yogurt (whole milk)
- 0.5 cup Panko breadcrumbs
- 2 twigs fresh thyme, chopped
- 2 teaspoons Old Bay seasoning
- 1 piece egg
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon capers brine from capers jar
- 1 teaspoon Worcestershire sauce
- 0.125 teaspoon cayenne powder, to taste optional
- 1 pinch salt, to taste
For the Yogurt Sauce
- All ingredients mixed for the yogurt sauce Adjust salt and cayenne according to taste
Instructions
Preparation
- Remove sardines from their tin, reserving the oil. Place the sardines in a mixing bowl.
- Add the remaining fish cake ingredients, including the oil from one tin (about 2 tablespoons), to the bowl.
- Gently mix all the ingredients with a fork, keeping the mixture chunky.
- Use a 1 tablespoon measuring spoon to scoop the fish cake mix into small balls.
- Roll the balls into small patties, about 2 inches across and 1/2 inch thick.
- Place the patties on a rimmed baking sheet or dish and refrigerate for about 30 minutes.
Cooking
- Move the oven rack to the top third of the oven, about 6 inches from the broiler.
- Broil the patties for 5 minutes, flip, and broil for another 3-5 minutes until dark and golden.
- Remove the cakes from the pan immediately to prevent them from sitting in the oil.
Serving
- Serve hot with yogurt sauce, or alongside a fresh salad.