Description
Bright, crispy mini fish cakes made with canned sardines, potatoes, and fresh herbs — perfect for quick weeknight meals.
Ingredients
Scale
- 2 cans canned sardines, drained
- 300 g potatoes (about 2 medium, 1 1/2 cups mashed)
- 1 large egg
- 60 g panko breadcrumbs (1/2 cup) + extra for coating
- 30 g all-purpose flour (1/4 cup) for dusting
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (5 ml)
- Juice and zest of 1 lemon
- 2 tbsp chopped fresh parsley (8 g)
- Salt and black pepper to taste
- 30–45 ml neutral oil for frying (2–3 tbsp)
Instructions
- Peel and dice potatoes; simmer in salted water until tender, about 12–15 minutes. Drain and mash; cool for 5 minutes.
- Sauté the chopped onion in 1 tbsp oil until translucent, about 5 minutes; cool for 2 minutes.
- Flake sardines in a bowl; mix with mashed potatoes, egg, panko, Dijon, lemon juice, lemon zest, parsley, sautéed onions, salt, and pepper.
- Gently fold in the flaked sardines, being careful not to overmix.
- Form the mixture into 8 mini cakes and chill in the refrigerator for 10 minutes.
- Dust cakes with flour, then press into panko breadcrumbs.
- Heat oil in a skillet over medium heat; cook cakes for 2–3 minutes per side until golden brown.
- Serve immediately with lemon wedges and your choice of sauce.
Notes
For an egg-free version, substitute an egg with mashed avocado or white beans.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mini fish cake
- Calories: 130
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg