Paired with a creamy yogurt dill sauce, sardine fish cakes are the ultimate canned sardines recipe! They use a few pantry staples (no breadcrumbs!) and come together in just 15 minutes for an easy and flavorful lunch.
Quick Look at the Recipe
- 🍽️ Flavor: Bright and savory with herbal notes
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 5 minutes
- 🕒 Ready In: 15 minutes
- 👥 Servings: 2 people
- 🥣 Main Ingredients: Canned sardines, egg, spices
- 📖 Dietary Info: Gluten-free, keto
- ❄️ Freezer Friendly: Yes (without the sauce)
- 👩🍳 Tip: Chopped onion brings a subtle pop of flavor that enhances the fish beautifully.
Even My Toddlers Love This Fish Recipe
Spoiler: I don’t love fish. But as someone who prioritizes health, I know how important those omega-3s are. I just struggled to cook fish in a way my family would actually eat.
After years of testing and tweaking, I finally landed on a recipe we all love, even my toddlers. And the best part? It comes together in just 15 minutes!
What Makes these Sardine Cakes Special?
- Simple ingredients you probably already have in your kitchen.
- 15-minute recipe, perfect for quick lunches.
- Made without breadcrumbs for a healthier, gluten-free meal.
Ingredients
Sardine Fish Cakes
Yogurt Dill Sauce
Step-By-Step Instructions
Sardine Fish Cakes
Step 1: First, heat a skillet on medium high heat on the stove.
While it’s heating, drain one can of sardines and place it in a mixing bowl. Then add the other can of sardines undrained, chopped onion, egg, and spices, and mix with a fork.
Step 2: Using your hands, create 4 tightly-packed fish cakes.
Step 3: When the skillet is hot, add the oil and gently place the fish cakes in the pan. Fry for a few minutes until the bottom is golden brown.
Flip and cook on the other side for a few more minutes.
Step 4: Then remove them from the skillet, and serve with yogurt dill sauce and a squeeze of fresh lemon juice.
Chef’s Tip: Since these fish cakes are made without breadcrumbs, make sure you place them in an already-hot skillet to keep them from falling apart. If you’re not sure if your pan is ready, sprinkle a few drops of water on it. If the water sizzles, it’s hot enough.
Yogurt Dill Sauce
Step 1: In a small mixing bowl, stir together the yogurt, lemon juice and zest, olive oil, spices, and salt.
Step 2: Enjoy with your sardine fish cakes!
If you’re looking for more easy lunches, check out my skillet chicken breasts and gluten-free chicken and gravy!
FAQs
To keep fish cakes together, you must place them on a hot skillet. To check if your skillet is hot enough, sprinkle a few drops of water on it. If it sizzles, it’s ready.
You can store sardine fish cakes in an airtight container in the fridge for 3-4 days. When you’re ready to eat them, reheat in the oven.
You can store leftover yogurt dill sauce in an airtight container in the fridge for up to 5 days.
Yes, to freeze the sardine fish cakes, first let them cool completely. Then place them in an airtight container or ziplock freezer bag in the freezer for 2-3 months.
Yes, tinned sardines make delicious fish cakes!
Yes, canned sardines are packed with omega-3s, protein, and various other vitamins and minerals.
Violet’s Tips for Serving
These fish cakes make a delicious quick and healthy lunch! Serve them with simple vegetable side such as cheesy balsamic asparagus for a well-rounded meal ready in just 15 minutes!
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Sardine Fish Cakes without Breadcrumbs – Gluten-Free Canned Sardine Recipe
Ingredients
Sardine Fish Cakes
- 2 cans of sardines in oil
- 1 egg
- 1/4 small onion finely chopped
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon oil for frying
Yogurt Dill Sauce
- 1 cup plain yogurt
- Zest and juice from 1/2 lemon
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 dash cayenne pepper
Instructions
Sardine Fish Cakes
- Heat a skillet on medium high heat on the stove.
- Drain one can of sardines and place it in a mixing bowl. Add the other can of sardines undrained, chopped onion, egg, and spices, and mix with a fork.2 cans of sardines in oil, 1 egg, 1/4 small onion, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper
- Using your hands, create 4 tightly-packed fish cakes.
- When the skillet is hot, add the oil for frying and gently place the fish cakes in the pan. Fry for a few minutes until the bottom is golden brown. Flip and cook on the other side for a few more minutes.1 tablespoon oil for frying
- Remove from the skillet, and serve with yogurt dill sauce and a squeeze of fresh lemon juice.
Yogurt Dill Sauce
- In a small mixing bowl, stir together the yogurt, lemon juice and zest, olive oil, spices, and salt.1 cup plain yogurt, Zest and juice from 1/2 lemon, 1 tablespoon olive oil, 1 teaspoon dried dill, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1 dash cayenne pepper
- Enjoy with your sardine fish cakes!
Notes
- For a milder fish flavor, used canned skinless boneless sardines in oil.
- You can use plain regular yogurt or plain Greek yogurt for the sauce. If you’re dairy-free, use plain coconut yogurt.
Nutrition
If you tried these fish cakes, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
I often make this recipe for a couple lunches a week. Let me know if you have any questions on how to make it. I’d love to help!