Love Canned Sardines? This delicious canned sardine recipe uses chili-infused sardines to make mini Sardine Fish Cakes! Serve them with a Spicy Yogurt Sauce as Tapas or Hors D'Oeuvres.
This post is sponsored by King Oscar.
About a year ago, I discovered a quirky little tapas restaurant downtown.
To get inside, I wandered down an indoor staircase, past the loud furniture upholstery and dimly lit chandeliers, following the smell of something delicious.
That night, as I shared tiny plates of very fancy food with friends, and one dish in particular surprised me.
As we passed food from person to person, I took a bite of some tiny fish cakes, expecting them to be familiar and mild.
Instead, I bit into a spicy flavor celebration!
Those cakes stayed in my mind, and months and months later, when I saw tins of spicy chili-oil sardines, I knew exactly what I wanted to do with them.
These mini Sardine Fish Cakes are perfect as a party appetizer, or as a tapas dish shared with friends.
Want more sardine recipes ideas? Read this: How to Eat Canned Sardines
Why Eat Sardines?
Have you tried sardines yet? If you haven't-- you should! Why? For one thing, it's easy to find sustainably sourced sardines, and they're on the Marine Stewardship Council's list of "Fish to Eat."
Plus, unlike tuna, sardines have incredibly low levels of mercury! In other words, choosing to eat sardines is a healthy choice for both the environment and for you!
Want more canned fish tips? Check out this Ultimate Guide to Canned Fish.
One of my favorite things about sardines, though, is that they can make cooking easier.
Browse through the canned sardine section at your local grocery store, and you'll realize something amazing-- Canned sardines come packed in infused oils and sauces!
And that, my friends, means there is LESS WORK for you while cooking!
Now, quite honestly-- I don't always recommend fish that comes canned in flavoring or sauces.
Why not?
Because I haven't always been impressed with the quality of the fish. Recently though, I tried some sardines that changed my mind.
The flavor-packed sardines that won me over are from King Oscar. Their Spanish Style Sardines are packed in olive oil and chili pepper, and they are INCREDIBLE.
As soon as I opened the first can, I was impressed with the plump, shiny fish and the flavor of the chili-infused oil.
One bite, and I was sold! These fish are delicious, high-quality, and just a little spicy!
How to Make Fish Cakes Without Mayonnaise
One thing always holds me back from making fish cakes-- normally they use an INCREDIBLE amount of mayonnaise.
Or at least, it seems like a lot to me, because I rarely use mayo in anything.
I decided to see if I could swap out the mayo for yogurt-- and it was DELICIOUS.
At first, I was worried that skipping the mayonnaise would give me dry fish cakes.
Then I remembered that I was using an oily fish that had been packed in more oil, and was fairly sure it would work. I tried out a few variations of this recipe, and this one is my favorite!
How to Make Sardine Fish Cakes
First of all, for this delicious canned sardine recipe you need two cans of chili oil-infused sardines. Remove the sardines from the cans, reserving the oil and discarding the chili peppers.
Add the sardines to a mixing bowl, along with two tablespoons of the reserved oil. Add the Old Bay seasoning, along with rest of the fish cake ingredients, and gently mix everything together with a fork.
Next, scoop out small balls of the batter. (I tried this with two different small scoops-- one 1 tablespoon scoop and also a 1 ½ tablespoon scoop-- both worked, they just gave me slightly different size patties.)
Press the cakes into disks about two inches across, and chill them for a half hour. While the cakes chill, mix together the ingredients for the sauce, and set the sauce in the fridge to chill.
Next, broil the cakes for about five minutes per side. Make sure to use an oven-safe container with raised edges-- a baking sheet, a cast iron skillet, a casserole dish-- any of those will work.
As you broil the cakes, oil from within the cakes will drain out, and the fish cakes will fry in the pan.
Fish Cake Tip!
I tried this recipe with less added oil, and the cakes tasted dry inside. Make sure to add the full two tablespoons.
Once the cakes finish cooking, remove them from the pan, and serve them while they're still warm along with the spicy yogurt sauce.
Enjoy these along with other small plates (like loaded crab fries, mini shrimp tacos, and of course-- a cocktail or two), or serve them at your next dinner party for a tiny, but flavorful, appetizer!
How to Eliminate Fish Smells
Since these fish cakes are party food, there's a reasonable chance that you'll have guests over while cooking or immediately after, and don't want ANY fishy smells.
Simply clean up immediately!
Rinse the sardine cans out as soon as you're done with them, and throw them away. Make sure to clean off the pan you used to broil the fish as soon as it cools down.
And that's it! Any fish smell should be gone!
A Canned Sardine Recipe: Mini Fish Cakes
Ingredients
Sardine Fish Cakes:
- 2 tins sardines (~4oz) packed in chili + oil, oil reserved King Oscar Spanish Style Sardines Recommended
- ½ cup plain yogurt (whole milk)
- ½ cup Panko breadcrumbs
- 2 twigs fresh thyme
- 2 teaspoons Old Bay seasoning
- 1 egg
Spicy Yogurt Sauce:
- ½ cup plain yogurt (whole milk)
- 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
Instructions
- 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, and then stop. (Do not use a blender or food processor for this step, because you don't want to purée the fish.)
- Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls. One by one, roll the balls in your hands, and then flatten into small patties 2" across, and about ½" thick. You should end up with 15 - 18 patties, depending on the size of your scoop.Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish. (Note: We've added oil to an oily fish. While cooking, oil from the fish will drain out of the fish, and the fish will fry in the oil under the broiler. Avoid using a rimless baking sheet, because the oil will drip all over your oven.)Refrigerate patties for about 30 minutes.
- While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.Move oven rack to the top 3rd of the oven (or about 6" from the broiler). Broil 5 minutes, flip, and broil 3-5 minutes more, until fish cakes are dark and golden.Remove cakes from pan (and residual oil) immediately. Serve while still hot with the yogurt sauce.Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let sardine cakes cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil. Store in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook again. Cook until golden. Patties may take 2-3 minutes longer to cook from frozen.Sauce should not be frozen.
Notes
- (Unflavored) Sardines, plus 2 TB chili-infused oil used INSTEAD of the oil in the tin
- (Unflavored) Sardines packed in olive oil. Use the oil in the tin (as directed in the recipe) PLUS 1 tsp red chili flakes
Dawn says
Hubby and I eat sardines on the regular but I've never used them in anything only eating straight up as they are! Love the idea of making them into a fish cake! I could even see myself eating this for breakfast with a poached egg 🙂
champagne-tastes says
They'd be delicious with a poached egg! I actually even put a few of these on top of spaghetti and ate it like a meatball lol.
Gabrielle says
So yum! I substituted nutritional yeast for the breadcrumbs, and it was absolutely delicious.
Sarah Trenalone says
Yay!! I'm so glad you enjoyed 😀 And that's a great idea, I'm going to try that next time!
PamC says
Can the sardine fish cakes be oven baked? Also, what equivalent can I use to Old Bay Seasoning?
Sarah Trenalone says
Hi Pam, we've only tested these fish cakes under a broiler, not baked. Sorry! If you try baking them let us know how it goes!
Susan says
Excellent!
I ground up Gluten Free almond flour crackers in place of the breadcrumbs and they turned out great!
Alisha Trenalone says
Nice! So glad they turned out well, and thanks for letting us know 😀
-Alisha at Champagne Tastes
Penny says
Can’t wait to try the recipe sounds wonderful as we love sardines I’m going to check out more recipes for them but this one sounds great
Alisha Trenalone says
Hope you get to try it, and let us know how it goes!
-Alisha at Champagne Tastes
Abigail Clarke says
Hi. I have just made these, how would I reheat from frozen?
Alisha Trenalone says
Hi Abigail, to freeze them you'll want to wrap them up individually in wax paper or plastic wrap, and then when you're ready to reheat, just unwrap them and heat them in the oven. You can use the broiler again for a few minutes until they're heated through.
-Alisha at Champagne Tastes
Helene says
The sauce is with dijon mustard! I am already all over your fish cakes and usually I am all picky with fish cakes but yours truly look very inviting! Here they would not hesitate to serve this with curry and rice. They make fish cakes too in Goa but differently spiced.
Neli says
These mini fish cakes look so delicious! And that sauce is simply perfection!
michele says
King Oscars is my go to canned sardines when Im traveling..... to leave for my husband to eat when Im away. He LOVES them!! I'll have to try to make these for him.... I just know he will enjoy them!!
Monica says
These sound delicious, and I love all your helpful tips about adding just the right amount of oil, plus the sub of yogurt for mayo. I'm like you, I rarely add mayo to anything, I just hate the stuff! Thanks for a great recipe!
champagne-tastes says
I'm not a mayo fan either, so I always try to avoid it! I'm glad you liked it 😀
Jessica says
I've been racking my brain trying to think of a new appetizer to serve for a party this year. I'm so glad I can across this recipe on Pinterest. These flavors sound amazing and it's making me hungry as we speak! I love me some fresh fish cakes!
champagne-tastes says
Yay!! I'm so glad you enjoyed!
Elise says
You and I must be soul sisters, I LOVE SARDINES! Grew up on them. Always have a few tins in the pantry. Love to eat them every way I can. That said, I have never even thought to make fish cakes with sardines. Brilliant!
Meg | Meg is Well says
I agree with you, usually, I don't like foods that come in flavoring sauces but all the sardines I've tried so far have been packed in really tasty olive oil infusions. I have one can of sardines on hand and want to give this a try!
Lexie says
Made this the other day and loved it! I'm trying to eat more sardines because they are so healthy for us and this was a great way to get started. Thank you Sarah!
champagne-tastes says
Yay! I’m glad you loved it! You’re very welcome!
Joe says
I made this and it was amazing.
champagne-tastes says
Yay!! I’m so glad you loved it!
Jon says
These were fantastic...so tasty and a great way to eat oily fish. I'm in Scotland and I used black pepper sardines, which made it very zingy. Great recipe, so many thanks!
Sarah Trenalone says
I’m so glad you loved them!! And ooo I’ll have to try them with pepper sardines!
Trina says
My go to snack is sardines with popcorn, any popcorn.❣
Vanessa says
This was so so easy to make and SO GOOD. It’s definitely going into my recipe box. 🙂
The spiciness was perfect for all types of palettes.
Thank you!
Sarah Trenalone says
Yay! I'm so happy to hear that. Thanks for letting me know that you loved them 😀
Bette Baugh says
Fabulous!!!! Lovely on a bed of arugula and sauce sprinkled around!!! Takes my breath away good!!!
Sarah Trenalone says
Aw thank you so much Betty!! I’m so happy you liked it 💕
Elizabeth says
The recipe looks great for adding tasty omega-3 food into the culinary repertoire. For those that are grain and gluten free, what could you use instead of breadcrumbs please?
Sarah Trenalone says
If you're simply gluten-free, I'd use gluten-free panko. I don't have much (or any) experience converting grain recipes to grain-free though, I'm sorry!
Rena says
I searched online for 'fish cakes' and found this site. I liked that it didn't call for potatoes (which I didn't have). I used sardines in oil and added hot pepper sauce. Not only did they freeze well, thaw well, and taste great (I'd heat up 2 to add to a plate of veggies for dinner), they've cured my potato chip cravings (which is a good thing). Thanks, Sarah. I will be making them a lot, I know.
Sarah Trenalone says
Aw I'm so happy to hear that Rena! Thanks for letting me know and I'm glad you enjoyed!
Jan says
These sound delicious. Does the recipe work on the stovetop instead of the oven/broiler?
Alisha Trenalone says
Hi Jan! We haven't tested these on the stovetop, but they should still work well in an oiled hot pan. If you try it let us know how it turns out!
- Alisha at Champagne Tastes
Jan says
I have made these on the stovetop several times. They came out great.
Alisha Trenalone says
Wonderful! Thanks for letting us know!
-Alisha at Champagne Tastes
Tasha says
The sardines I have as packed in water. Can I drain the water and add oil and still make this recipe?
Alisha Trenalone says
That should work, Tasha! Let us know how it goes.
-Alisha at Champagne Tastes
Quiet prepper says
I loved this. I’m not much of a sardine eater, but this recipe was tasty. I substituted ingredients to use what I had around the house. Used Brunswick sardines, which had skin and bones and spring water. Used regular unseasoned breadcrumbs made from my breadcrusts, which I ran through the food processor. Used a fish seasoning spice from my cupboard instead instead of Old Bay seasoning. I made larger patties for a main course ordinary dinner for my husband and I, and we ate it with the yogurt sauce, and plums and a veggie greens salad from my garden. I give it 5 stars for being delicious and simple and forgiving with all the substitutes.
Sarah Trenalone says
Yay, I'm so glad you loved them! Thanks for letting us know 🙂
Janet says
OMG. This was Amazing. I did a Whole 30 version! A keeper!!
Alisha Trenalone says
Yay! Thanks so much for letting us know!
-Alisha at Champagne Tastes
Kim M says
I mixed one 15 oz can traditional style salmon in with the one can of sardines (to make the sardine taste less strong ) and substituted an equal measure of ground flaxseed meal for the bread crumbs (which I didn't have on hand). Otherwise, I followed your instructions and really loved this recipe--crispy on the outside and creamy on the inside. I eat them over greens for a nutritious meal for me and my osteoporotic bones!
Alisha Trenalone says
So glad you enjoyed! Thanks for letting us know!
-Alisha at Champagne Tastes
Jennie says
Made this tonight and all I can say is WOW! So terrific that it’s going into my recipe rotation as a regular since hubby loved this too! I never tried sardines and was trying to find an alternate fish recipe and knew how healthy sardines are supposed to be. Am soooo happy to have found this. All went together perfectly and wonderfully tasty! Thank you, thank you, thank you!
Alisha Trenalone says
So glad this one made it onto your list! Thanks for letting us know!!
-Alisha at Champagne Tastes
Chris says
Silly question but since I love Mayo, can I just use it instead of the yogurt? Or can I use coconut yogurt instead of regular? I'm following a Paleo diet. Also, what is a good sub for the Panko crumbs? Thanks!
Alisha Trenalone says
Hi, Chris! Mayo should work just fine instead of the yogurt.
We're not sure about coconut yogurt, it might add a coconut flavor to the fish cakes, so depends on what you think about that!
We haven’t tested any paleo versions of this, so I’m not sure about a swap for the breadcrumbs. If you find something that works, do let us know!
Thanks for getting in touch!
-Alisha at Champagne Tastes
kazy says
Hi There
These sound delish. I would like to make these as a main dish rather than an appetizer, for 4 evening dinners. How many cans of sardines to I need for 2 people for 4 nights? That would be 8 main course servings. Also, should I double the fish ingredients for each fish cake and should I double the dipping sauce ingredients if I'm making a larger fish cake? Any information would be greatly appreciated.
kazy says
I made this. I could not find sardines packed in chili oil so I did what you recommended and used regular sardines packed in olive oil and added red chili flakes. I went to 4 stores and non carried it. I was very disappointed.
I wanted to like this but they came out too dry for my taste. My fault though. Could've been the breadcrumbs I used. Didn't use Panko as I am avoiding carbs so I made my own low carb breadcrumbs, so it could've been that. I also made this as a main meal so that the patties were much bigger than your appetizer size patties and did not broil them, but baked them instead. It could've been that too. But you'd think with all that oil, they would not have turned out that dry. Also I found the spicy yogurt sauce did not compliment the spicy patties. Too much of the same tangy acidity flavor. For some, that's a winner though if they love all things spicy. I don't. I like some spice but not throughout the whole dinner.Tartar sauce would've been abetter pairing. Thank the Fates I made potato au gratin. THAT saved this meal for me. But I'm glad I got in my healthy high omega fish rotation into my meals. Thanks for sharing. I was just hoping for a better pay-off after all that work.
Ashley says
I had never eaten a sardine in my life—wanted to try something new, & stumbled across this recipe… These sardine cakes were amazing! Very straightforward recipe, easy to execute, delicious result! I was worried about eating the bones ect—they weren’t even noticeable in this recipe and no overly fishy taste; will definitely make again!
Alisha Trenalone says
Fantastic! We're so glad that your first try with sardines was a success. Thanks for letting us know!
-Alisha at Champagne Tastes
KT says
I never liked Sardines but I tried this recipe with King Oscar spanish style sardines and I loved it. I will share this recipe with everyone I know. Thank you so much Sarah for sharing this recipe. I will make these all the time now because they taste great and they are loaded with Omega 3's also. LOVE THEM. A MUST TRY RECIPE. CRISPY AND CRUNCHY AND THE SPICY YOGURT WAS WONDERFUL
Fswanson says
What a great recipe. Just want to say that it is one of my go-to recipes. I have made it so many times. My kids love sardines, but they love these even more. I don’t use flavored sardines, Old Bay, or bother making the sauce. Sometimes I use egg whites leftover from making ice cream. Sometimes I use regular breadcrumbs instead of Panko. I freeze them, but occasionally my kids ‘discover’ them for breakfast!
Alisha Trenalone says
Thanks so much for getting in touch! We're thrilled that you and your kids enjoy it!
-Alisha at Champagne Tastes
Arthur Reber says
A most pleasant surprise but, when I looked at it, I got the feeling it needed some things, in particular a side dish of vegetables and a starch. So, threw together a mélange of dandelion leaves, shredded carrots, and sliced creminis with cooked orzo. It's now in my catalog of "make again" recipes. Try it Sarah and let me know what you think.
Alisha Trenalone says
Sounds like a delicious salad! Glad you enjoyed the fish cakes, and thanks for letting us know!
-Alisha at Champagne Tastes
Sarita says
I made this using King Oscar mackerel in jalapeño oil. I couldn’t get the sardines where I live. They turned out great I would definitely make them again, and they weren’t fishy, the jalapeño disguises the taste of the fish. I wasn’t so keen on the sharp mustard dressing, I had to add some mirin to sweeten it, I thought the fish cakes were tasty enough on their own. Thanks for sharing this recipe
Alisha Trenalone says
Hi Sarita, glad you enjoyed and found your own tweaks for this recipe! Thanks for letting us know!
-Alisha at Champagne Tastes
Sassy says
I was way too hungry to make the fish cakes. Sooo just made the sauce and had it with the sardines and some crackers. Yummy! I plan to make the fish cakes next time.
Alisha Trenalone says
Haha, well, glad you enjoyed the sauce so much! Sometimes you just have to take shortcuts when you're that hungry!!
-Alisha at Champagne Tastes
kay v says
Do you have a kid version for this recipe? I would love my daughter to try this but not sure about the spicy level.
Alisha Trenalone says
Hello! You could use regular sardines instead of the spicier Spanish-style ones, and leave out the cayenne from the sauce. At least that would be a place to start. Let us know how it goes!
-Alisha at Champagne Tastes
Chef Pizzle says
Thanks for the recipe. Might I point out something a bit silly? You used Mayo. Mayo is simply egg, oil, salt, pepper, and mustard powder. If you make it with a nicer oil than store bought mayo and use organic egg yolk it's amazing. It can be very flavorful and spicy if you use a finishing olive oil as well. Having your oil and your egg already mixed in a perfect emulsion makes baking something like this, recipes you can't overmix, more reliable and easier to cook as well. Making mayo at home is very easy if you have a food processor with a drip attachment, which most do. It's a set and forget it experience.
Kaceen says
Instead of regular yogurt - I used Greek yogurt 0% fat, since the oil alread has the fat. for the seasoning since I could not find the chili version of sardines, I used ground garden chili / mexican bell pepper mix with 2 sprigs of winter thyme. Placed the cooked cakes on top of Jasmine rice with scallions with a smidge of sweet rice wine, a little fish sauce + butter. Topped with poached egg on each dish with a decent amount of the sauce (also Greek yogurt based)
Alisha Trenalone says
Sounds yummy! Thanks for letting us know!
-Alisha at Champagne Tastes
Emm Cee says
Great recipe. I'm a sardines fan, but my husband has not eaten canned ones much. The sardine flavour was quite mild IMO, but we both loved these. Had them with a salad, and chips for my dh. Thanks heaps ... I needed a way to add some to our diet.
Alisha Trenalone says
Fantastic, we're glad you both enjoyed! Thanks for letting us know 😊
-Alisha at Champagne Tastes
DAVID says
Great. These are a staple now. Thanks.
Alisha Trenalone says
Glad you're enjoying them!
-Alisha at Champagne Tastes
Paul says
Delicious
Alisha Trenalone says
Glad you enjoyed!
-Alisha at Champagne Tastes
Linda says
So I just made this recipe. I didn’t want to heat up my oven so I put them in a nonstick skillet . I didn’t put oil in the pan because the recipe says the oil will come out while they are cooking. They all stuck to the skillet 🙁
I could hardly flip them over.
Also, I was following along the recipe while making them. It didn’t say until the very end that if you use plain sardines to use chili infused oil. It was too late for me by then. We don’t have those kinds of sardines here.
This should’ve been put in the body of the ingredient section.
I used good sardines, wild caught in oil.
Sorry, I do not like these at all, and I’m disappointed. I will stick to my salmon croquettes.
Jennie says
These were absolutely fantastic and such a great alternative in place of salmon filets, salmon patties, other fish. Tried sardines out of can and did not care for that but this recipe sounded so good. Am so glad I tried this recipe! It will be a regular rotation now and hubby is asking already when we are going to have it again! Thank you!
Alisha Trenalone says
So glad to hear these are going on your list of favorites!
-Alisha at Champagne Tastes
Angela Navarrete says
Thank you for your recipe. It the first time that I am going to cook can sardine, I let you know how turn out. Thank you.
Terry says
Is there any reason this wouldn't work out fine with some nice bristling sardines? I love the tiny ones, usually the smoked version. I might just have to test it out this weekend! 🙂
Alisha Trenalone says
Hi Terry! It seems like that should work well. Hope you love it!
-Alisha at Champagne Tastes
Skye says
I love this recipe! I know there’s instructions for freezing the cooked fish cakes, but would it be possible/a good idea to freeze them uncooked? I’d love to be able to make a fresh batch anytime. Thank you!
Alisha Trenalone says
We haven’t tried that but it should work!
Since we haven’t tested it though, I’d probably try cooking just a few raw from frozen first- the only thing I’d worry about is the high heat cooking the outside but not the inside. If it doesn’t work out with your test ones, I’d cook them from frozen on lower heat in a pan instead of under a broiler.
Let us know how it goes!
-Alisha at Champagne Tastes
Sue says
Do you think I could make bigger patties or might they just fall apart.
Thank you
Alisha Trenalone says
Hi Sue, our guess is that larger patties wouldn't be quite as sturdy, but might be fine. Make sure to chill the patties before cooking. I'd probably recommend cooking in a pan over medium heat instead of under a broiler to make sure the center cooks through. Let us know how it turns out if you try it!
-Alisha at Champagne Tastes
Jen says
These were a hit! So delicious. I added a can of sockeye salmon—bone-in, skin-on—to stretch the recipe a bit, and added more of the seasonings (could have doubled, in retrospect), used two small eggs, broiled most of them in the toaster oven, fried some in cast iron. Both ways were amazing. The sauce takes them over the top. Using the caper brine is genius.