Sardine Cakes
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | sardines | 850 g | 1768 kcal209g protein · 0g carbs · 97g fat | Buy |
| 2 | mayonnaise | 0.5 cup | 720 kcal1g protein · 1g carbs · 80g fat | Buy |
| 3 | Panko breadcrumbs | 0.5 cup | 30 kcal1g protein · 5g carbs · 1g fat | Buy |
| 4 | Old Bay seasoning | 2 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | egg | 1 piece | 288 kcal24g protein · 1g carbs · 20g fat · 0g fibre | Buy |
| 6 | lemon juice | 0 g | — | Buy |
| 7 | plain yogurt | 0.5 cup | 60 kcal5g protein · 10g carbs · 0g fat · 0g fibre | Buy |
| 8 | sriracha | 1 tbsp | 15 kcal0g protein · 3g carbs · 0g fat | Buy |
| 9 | Dijon mustard | 1 tbsp | 10 kcal1g protein · 1g carbs · 1g fat | Buy |
| 10 | Worcestershire sauce | 1 tsp | 5 kcal0g protein · 0g carbs · 0g fat | Buy |
| 11 | minced garlic | 0 g | — | Buy |
Directions
Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.
Gently mix all the ingredients together with a fork. Mix until incorporated, but don't purée.
Use something to scoop the fish cake mix into small balls. Flatten into small patties 2" across, and about ½" thick.
Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
Refrigerate patties for about 30 minutes.
While fish cakes chill, mix together all the ingredients for the yogurt sauce.
Move oven rack to the top 3rd of the oven. Broil for 5 minutes, flip, and broil 3-5 minutes more, until cakes are golden brown.
Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!
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