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!
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Servings: 2 servings
Calories: 502kcal
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
Serving: 2fish cakes | Calories: 502kcal | Carbohydrates: 28g | Protein: 33g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 230mg | Sodium: 1002mg | Fiber: 1g | Sugar: 23g
