Jalapeño 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!

THIS POST IS SPONSORED BY KING OSCAR.

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.

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.

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

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.

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

Print Recipe

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

Ingredients

Japapeño Popper Fish Cakes:

• 2 4oz tins sardines, packed with pickled jalapeños, oil drained + reserved King Oscar sardines recommended
• 1 cup Panko breadcrumbs
• 1/2 cup plain yogurt (whole milk or Greek)
• 1 egg
• 3 oz cream cheese, cut into ~16 cubes

Yogurt Sauce:

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

Instructions

• Add sardines + jalapeños, breadcrumbs, yogurt, and the egg into the basin of a food processor.  Blend until smooth.
• Use a 1 1/2 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 1/8 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%)

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