Introduction

These juicy sardine fish cakes are a flavorful and easy-to-make dish perfect for a quick lunch or light dinner. Packed with spicy chili oil sardines and fresh herbs, they pair wonderfully with a tangy yogurt sauce that adds a refreshing contrast.

A white plate lined with white parchment paper holds a stack of seven golden-brown patties, each roughly round and textured with small bits of green herbs and darker browned spots, showing a crispy fried surface. The patties are arranged in a rough pile with one in the foreground centered near two fresh green thyme sprigs placed slightly to the right on the parchment. To the right side of the plate, a small white bowl is filled with a creamy light orange dipping sauce with visible tiny specks of seasoning. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg
1/2 cup panko bread crumbs (I use Ian’s Gluten Free Panko)
2 sprigs fresh thyme (leaves removed and finely chopped)
2 cans sardines in chili oil (4 oz each)
1/2 cup whole milk yogurt
2 tsp Old Bay seasoning

For the yogurt sauce:

1/2 cup whole milk yogurt
Pinch of salt
1 tsp Worcestershire sauce
1 tbsp caper brine
1/8 tsp cayenne pepper
1 tbsp Dijon mustard (I like Grey Poupon)
1 tbsp capers (finely chopped)

Instructions

Step 1: Begin by removing sardines from the tin, reserving the oil. Place the sardines in a mixing bowl. Add the egg, panko bread crumbs, chopped thyme, yogurt, Old Bay seasoning, and about 2 tablespoons of the reserved oil from one tin. Using a fork, gently mix the ingredients until combined, maintaining some texture—avoid pureeing or using a blender.
Step 2: Use a 1 tablespoon scoop or spoon to portion out the mixture into small balls. Roll each ball in your hands and gently flatten it into a patty about 2 inches across and 1/2 inch thick. You should get 15 to 18 patties. Arrange them on a rimmed baking sheet or cast iron pan to catch any draining oil.
Step 3: Refrigerate the patties for 30 minutes to help them set and hold their shape during cooking.
Step 4: While the patties chill, prepare the yogurt sauce by mixing together the yogurt, salt, Worcestershire sauce, caper brine, cayenne pepper, Dijon mustard, and chopped capers. Adjust seasoning to taste and refrigerate until serving.
Step 5: Preheat your oven by moving the rack to the top third, about 6 inches from the broiler. Broil the fish cakes for 5 minutes on one side, then flip and broil for another 3 to 5 minutes, until dark golden and cooked through. Remove promptly to avoid sitting in residual oil.
Step 6: Serve the fish cakes hot with the yogurt sauce on the side. Enjoy immediately for best flavor and texture.

Tips & Variations

For a milder flavor, use sardines in olive oil instead of chili oil and adjust seasoning accordingly.
Substitute fresh thyme with dill or parsley for a different herbal note.
If you don’t have panko, crushed crackers or regular bread crumbs will work as a binder.
Try pan-frying the patties in a little oil for a crispy outside instead of broiling.
Add a squeeze of fresh lemon juice to the yogurt sauce for extra brightness.

Storage

Store leftover fish cakes in an airtight container in the refrigerator and consume within 1 to 2 days. The yogurt sauce keeps well for up to a week when refrigerated. Reheat fish cakes gently in a skillet or oven to maintain their texture, rather than microwaving.

How to Serve

A stack of three round patties with a golden-brown crispy crust and visible bits of herbs and small vegetables inside, showing a slightly textured surface. The top patty is garnished with a small sprig of fresh green herbs. The patties are placed directly on a white marbled surface, with a softly blurred background containing hints of another patty and a bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sardines instead of canned?

Yes, but fresh sardines require cleaning and cooking before use. This recipe is designed for canned sardines, which provide the right texture and convenience.

What can I serve with these fish cakes?

These patties pair well with a simple green salad, steamed vegetables, or on a bun as a sandwich with leafy greens and extra yogurt sauce.