Juicy Sardine Fish Cakes with Spicy Yogurt Sauce Recipe
These Juicy Sardine Fish Cakes are a flavorful and easy-to-make seafood dish, combining tender sardines with panko crumbs, fresh thyme, and a zesty yogurt sauce. Broiled to golden perfection, these fish cakes offer a perfect balance of spicy, tangy, and savory flavors, ideal as an appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 15 to 18 fish cakes 1x
- Category: Appetizer
- Method: Broiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Fish Cakes:
- 1 egg
- 1/2 cup panko bread crumbs (Ian’s Gluten Free Panko preferred)
- 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
- About 2 tablespoons reserved chili oil from sardine cans
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 (Grey Poupon recommended)
- 1 tbsp capers, finely chopped
Instructions
- Prepare the Fish Mixture: Remove sardines from the tins, reserving the chili oil. Place sardines in a mixing bowl, add egg, panko bread crumbs, chopped thyme, yogurt, Old Bay seasoning, and around 2 tablespoons of the reserved chili oil. Gently mix with a fork until ingredients are well combined but fish texture remains intact. Avoid using any food processor or blender.
- Form the Fish Cakes: Using a tablespoon scoop, portion the fish mixture into small balls. Roll each ball in your hands, then gently flatten into patties about 2 inches in diameter and 1/2 inch thick. Arrange the patties on a rimmed baking sheet or a large cast iron pan to catch any oil runoff during cooking. Expect 15 to 18 patties.
- Chill the Patties: Place the patties in the refrigerator for approximately 30 minutes to help them set and hold shape while cooking.
- Prepare the Yogurt Sauce: While the patties chill, combine yogurt, pinch of salt, Worcestershire sauce, caper brine, cayenne pepper, Dijon mustard, and chopped capers in a bowl. Adjust seasoning to taste. Refrigerate the sauce until ready to serve.
- Broil the Fish Cakes: Preheat oven broiler and position rack in the top third, roughly 6 inches from the heat source. Broil patties for 5 minutes on one side, then carefully flip and broil for an additional 3-5 minutes until they are dark golden and cooked through. Remove immediately to avoid sogginess from residual oil.
- Serve and Store: Serve the fish cakes hot alongside the chilled yogurt sauce. Store leftover patties in the refrigerator and consume within 1-2 days. Keep the yogurt sauce refrigerated and use within one week.
Notes
- Use a fork to mix fish to preserve texture; do not puree.
- Chilling the patties helps maintain their shape during broiling.
- Adjust cayenne pepper and salt in the sauce for preferred spice level.
- Serve immediately after broiling for best texture and flavor.
- Store leftovers properly to maintain freshness.
Keywords: sardine fish cakes, broiled fish cakes, gluten free fish cakes, yogurt sauce, seafood appetizers, Old Bay seasoning, spicy sardine cakes
