Sardine Fish Cakes without Breadcrumbs - Gluten-Free Canned Sardine Recipe

Paired with a creamy yogurt dill sauce, sardine fish cakes use a few pantry staples (no breadcrumbs!) and come together in just 15 minutes!

5 from 1 vote

Course: Clean Eating Lunch Recipes

Cuisine: European

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 251kcal

Author: Violet Parcha

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.

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!

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.