Quick, easy & delicious, sardine fish cakes are the ultimate canned sardines recipe! They use a few pantry staples and come together in just 15 minutes. They’re paired with a creamy yogurt dill sauce that’ll keep you coming back for more!
We all know we’re supposed to be eating more fish, but it’s often such a struggle. High quality fish can be difficult to find, and it’s almost always expensive. I’ve also always struggled with cooking fresh or frozen fish in a healthy way my family and I enjoy.
I’ve been making these sardine fish cakes for over a year now, and they’ve become one of my favorite go-to lunches or quick dinners. Not only are they one of the easiest ways to cook fish, but they’re so delicious even my toddler enjoys them!
Why You’ll Love this Recipe
15-minute recipe – These fish cakes are so simple and easy!
Fresh dill flavor – Dill pairs perfectly with fish for a fresh, herbal flavor!
Simple ingredients – You probably already have everything you need to make these fish cakes.
Made without breadcrumbs – Whether you’re gluten free or just don’t have any breadcrumbs on hand, this is the perfect recipe for you!
How to Store Leftovers
You can store leftover 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.
Store leftover yogurt dill sauce separately in an airtight container in the fridge for up to 5 days.
How to Freeze
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.
When you’re ready to eat them, thaw overnight in the fridge and then reheat in the oven.
The yogurt dill sauce should not be frozen.
Tips for Success
Use sardines canned in oil – This recipe will not work for sardines canned in water or anything else.
Use skinless sardines to reduce fishy taste – You can use skinless or regular sardines, however skinless sardines have a milder flavor many people prefer.
Make sure the skillet is hot – Since these fish cakes are made without breadcrumbs, they must be placed in an already-hot skillet to keep them from falling apart.
FAQs
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!
Tools You May Need
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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 for frying.
Gently place the fish cakes in the pan and 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 lemon juice.
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 try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
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Sardine Fish Cakes without Breadcrumbs - Canned Sardine Recipe
Easy & delicious, 15-minute sardine fish cakes are the best canned sardines recipe. They're paired with creamy yogurt dill sauce you'll love!
Ingredients
Sardine Fish Cakes
- 2 cans of sardines in oil
- 1/4 small onion, finely chopped
- 1 egg
- 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
- Dash of 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.
- Using your hands, create 4 tightly-packed fish cakes.
- When the skillet is hot, add the oil for frying.
- Gently place the fish cakes in the pan and fry for a few minutes until the bottom is golden brown.
- Flip and cook on the other side for a few more minutes.
- 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.
- Enjoy with your sardine fish cakes!
Notes
- For a milder fish flavor, used canned skinned sardines in oil.
- You can use plain regular yogurt or plain Greek yogurt for the sauce. If you're dairy-free, you can use plain coconut yogurt.
Nutrition Information:
Yield: 2 Serving Size: 2 fish cakesAmount Per Serving: Calories: 502Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 230mgSodium: 1002mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 33g
Nutrition information is automatically calculated, so should only be used as an approximation.
If you love these sardine cakes, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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