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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 explosion!
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.
Note: 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
Yes!
2 Days, 3 Months
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
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 🙂
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.
So yum! I substituted nutritional yeast for the breadcrumbs, and it was absolutely delicious.
Yay!! I’m so glad you enjoyed 😀 And that’s a great idea, I’m going to try that next time!
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.
These mini fish cakes look so delicious! And that sauce is simply perfection!
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!!
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!
I’m not a mayo fan either, so I always try to avoid it! I’m glad you liked it 😀
I feel like I am one of those unicorns that love canned sardines!! I will definitely be giving this a shot!
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!
Yay!! I’m so glad you enjoyed!
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!
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!
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!
Yay! I’m glad you loved it! You’re very welcome!
I made this and it was amazing.
Yay!! I’m so glad you loved it!
I’ve been making these a ton this past winter and I love them! Sometimes I skip your sauce and just use plain yogurt w lemon juice to help tame the spiciness. These are delicious!
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!
I’m so glad you loved them!! And ooo I’ll have to try them with pepper sardines!
My go to snack is sardines with popcorn, any popcorn.❣
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!
Yay! I’m so happy to hear that. Thanks for letting me know that you loved them 😀
Fabulous!!!! Lovely on a bed of arugula and sauce sprinkled around!!! Takes my breath away good!!!
Aw thank you so much Betty!! I’m so happy you liked it 💕
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?
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!
When you state the calories, you say: Calories: 24kcal. What is a kcal?
Hi Emily, “kcal” stands for kilocalorie. It’s just the specific type of calorie measurement used for food. So it’s really just calories 🙂
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.
Aw I’m so happy to hear that Rena! Thanks for letting me know and I’m glad you enjoyed!
These sound delicious. Does the recipe work on the stovetop instead of the oven/broiler?
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