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.
8ouncescanned sardines (2 cans), packed with pickled jalapeños, oil drained + reservedKing Oscar sardines recommended
½cupplain yogurt (whole milk or Greek)
3ouncescream cheese, cut into ~16 cubes
1cupplain yogurt (whole milk or Greek)
1lemon or lime, zested + juiced
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.
Make with Unflavored Sardines: Use sardines packed in olive oil, and add ⅛ cup pickled jalapeños to the fish cake mixture.