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    Home » Dinner » Appetizers

    Jalapeño Popper Fish Cakes

    Published: Dec 3, 2018 · Updated: Jan 4, 2020 · 5 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These jalapeño popper fish cakes are stuffed with cream cheese, served with a creamy yogurt sauce, and are a perfect Game Day appetizer!

    THIS POST IS SPONSORED BY KING OSCAR.
    jalapeño popper fish cake bites on a serving tray

    Recently, I’ve decided that low-maintenance party food is the BEST party food.

    I like appetizers that are bite-sized.  Finger food that I can leave unattended on a serving platter for guests to serve themselves.

    The food gets bonus points when it can be packed up and travels well.

    These jalapeño popper fish cakes are spicy jalapeño fish cakes stuffed with cream cheese for an easy appetizer.

    king oscar jalapeno sardines

    Jalapeño Popper Fish Cakes: Combining Peppers and Sardines

    Sardines and spicy peppers are a match made in fish heaven.

    I’ve used sardines packed with red chili pepper before– both in my most popular canned sardine recipe for mini fish cakes, and again in this fish tikka masala with sardines.

    When I saw that King Oscar makes sardines packed with jalapeños, I got excited.  And I kept thinking about one thing– jalapeño poppers.

    For these jalapeño popper fish cakes– we’re using the  jalapeños from the sardine tin for a spicy fish cake with a kick!  And then we’ll stuff the cakes with cream cheese for a twist on the classic appetizer.

    Want more sardine recipes ideas?  Read this: How to Eat Canned Sardines

    How to Make Stuffed Fish Cakes

    These fish cakes need to be a little sturdier than a classic sardine fish cake.

    Just like when making Albondigas de Pescado (fish balls), you’ll want to use a food processor or blender to mix the ingredients into a thick batter. 

    The mixture should be thick enough to scoop out and roll into a ball– if it’s too runny to work with, add more breadcrumbs.

    jalapeno popper fish cake bites on a baking sheet
    Roll Fish Cakes into Balls

    Next, use your finger to make a dent in each fish cake, and add a square of cream cheese.

    jalapeno popper fish cake bites on a baking sheet
    Make an Indention in the Cakes, Add Cream Cheese, and Roll Together

    Roll it all back together, and broil until golden.

    Can I Make These Ahead of Time?

    You can form and stuff the fish cakes up to a day ahead of time, but wait until it’s almost time to serve before broiling.

    If you need to travel with the jalapeño popper fish cakes, you can!  Try to warm them under a broiler right before serving, but they are delicious both hot or at room temperature.

    Can I Use A Pre-Made Dressing instead of the Yogurt Sauce with these jalapeño popper fish cakes?

    Yes, you sure can! 

    The yogurt sauce is quick and easy, but if you’d prefer a store-bought dressing– I’d go with ranch dressing.

    Avoid blue cheese dressing here (even if it is a classic jalapeño popper dip), because the blue cheese tends to overpower the flavor of the fish cake.

    jalapeño popper fish cake bites on a serving tray

    Want more canned fish tips?  Check out this Ultimate Guide to Canned Fish.

    jalapeño popper fish cake bites on a serving tray
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Japapeño Popper Fish Cakes

    These jalapeño popper fish cakes are stuffed with cream cheese, served with a creamy yogurt sauce, and are a perfect Game Day appetizer!
    Makes approximately 16 large fish cakes, or more smaller fish cakes.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time5 mins
    Chilling Time10 mins
    Total Time20 mins
    Course: Appetizer
    Cuisine: American
    Servings: 16 people
    Calories: 53kcal
    Freezer Friendly?

    No

    Will It Keep?

    1-2 Days

    Prevent your screen from going dark

    Ingredients

    Japapeño Popper Fish Cakes:

    • 8 ounces canned sardines (2 cans), packed with pickled jalapeños, oil drained + reserved King Oscar sardines recommended
    • 1 cup Panko breadcrumbs
    • ½ cup plain yogurt (whole milk or Greek)
    • 1 egg
    • 3 ounces cream cheese, cut into ~16 cubes

    Yogurt Sauce:

    • 1 cup plain yogurt (whole milk or Greek)
    • 1 lemon or lime, zested + juiced
    • 1 teaspoon salt

    Instructions

    • Add sardines + jalapeños, breadcrumbs, yogurt, and the egg into the basin of a food processor.  Blend until smooth.
    • Use a 1 ½ TB scoop (or another small scoop) to scoop the batter into balls.
      Note: If the mixture is too wet to scoop, stir in some more breadcrumbs until it’s easier to work with.
    • Chill the fish cakes for about 10 minutes.
    • While the fish cakes chill, mix together the yogurt, zest, and citrus juice. 
    • After they’re chilled, use your thumb to push a dent into each fish cake.  Add a cube of cream cheese, and then use your hands to roll the fish cake back around the cheese.
    • Broil the fish cakes for about 5 minutes, or until golden.  Serve with the yogurt sauce on the side.
    • Leftovers:
      Leftover fish cakes can be stored in the fridge for 1-2 days. Reheat under the broiler before serving.
      Make Ahead: 
      Make the stuffed fish cakes up to 1 day ahead, but wait until you're ready to serve before broiling.  Make the yogurt sauce up to 3 days ahead.

    Notes

    Make with Unflavored Sardines: Use sardines packed in olive oil, and add ⅛ cup pickled jalapeños to the fish cake mixture.

    Nutrition

    Calories: 53kcal (3%) | Carbohydrates: 4g (1%) | Protein: 2g (4%) | Fat: 3g (5%) | Saturated Fat: 1g (6%) | Cholesterol: 19mg (6%) | Sodium: 205mg (9%) | Potassium: 63mg (2%) | Sugar: 1g (1%) | Vitamin A: 110IU (2%) | Vitamin C: 3.7mg (4%) | Calcium: 43mg (4%) | Iron: 0.3mg (2%)
    Tried this recipe?Leave a comment and rating below!
    « Alexander Valley Vineyards
    Seafood Pot Pie with Puff Pastry »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Holly

      December 03, 2018 at 8:43 am

      5 stars
      Game day food is always the best food and this appetizer would disappear quickly! I love this twist on the traditional jalapeno popper and think my husband would really enjoy it. It looks quick and easy to prepare which is perfect!

      Reply
    2. Dawn

      December 03, 2018 at 10:01 am

      5 stars
      Love to see those sardines, girl! What a fun recipe, perfect for game day or that random Friday night! These would disappear in a flash in our home 🙂

      Reply
    3. Melissa

      December 07, 2018 at 7:48 am

      5 stars
      I did not know that you could buy sardines packed with pickled jalapenos–I will defintely be looking for this. I love jalapeno popper flavored anything! This sounds like a must try the next time we are doing appetizers!

      Reply
    4. Charity

      December 11, 2018 at 8:51 pm

      5 stars
      I love jalapeno poppers! This is an interesting new take on the genre. It’s kinda like bougie bar food! Very cool!

      Reply
      • Sarah

        December 12, 2018 at 11:05 am

        Thanks! I’m always up for fancy snacks 😀

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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