Crispy Sardine Cakes

Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: ~20 minutes
Serving Size: 2–3 cakes
Number of Servings: 2

Ingredients

• 2 cans sardines (3.5–4 oz each), drained
• 3 eggs
• 3 tablespoons breadcrumbs
• 2–3 tablespoons red onion, finely chopped
• 2 tablespoons fresh parsley, chopped (optional)
• Salt
• Black pepper
• ½ teaspoon paprika
• 1 tablespoons lemon juice (optional)
• 1 teaspoon lemon zest (optional)
• 1–2 tablespoons olive oil (for cooking)

Instructions

1. Prepare the sardines.
   Place sardines in a bowl.
   Mash with a fork until mostly broken down.
   Small pieces help the cakes hold together.

2. Add the ingredients.
   Add eggs, breadcrumbs, red onion, parsley, lemon juice, and seasoning.
   Mix until fully combined.

3. Check the texture.
   The mixture should be moist but able to hold shape.
   • If too wet → add 1 tablespoon breadcrumbs
   • If too dry → add a little lemon juice or egg

4. Form the cakes.
   Shape into small patties (about 2–3 inches wide) and press firmly.
   You can use a ring mold or small container to press the mixture into even shapes — this helps them cook evenly and look cleaner.

5. Heat the pan.
   Place a skillet over medium heat.
   Add olive oil and let it heat.

6. Cook the cakes.
   Place patties in the pan.
   Cook 3–4 minutes without moving until golden and crispy.
   Flip carefully and cook another 3–4 minutes.

7. Finish and serve.
   Remove from pan and let rest 1–2 minutes.
   Add extra lemon juice if you want.

Tips

• Don’t flip too early — that’s how they break.
• Medium heat = crispy outside, cooked inside.
• Breadcrumbs help bind and create texture.
• Using a mold makes shaping easier and more consistent.
• Smaller patties are easier to handle.
• Great with salad, rice, with greek yogourt, in a wrap or on it’s own.