sardine cakes

Sardine Patties

panko breadcrumbs

garlic cloves, minced

Tablespoons ginger

green onions,

cilantro, roughly chopped

eggs

onion

salt and ¼ teaspoon fresh ground pepper

sardines (you can also use mackerel

vegetable oil

Oil spray

mayonnaise

lemon,

Tablespoon shichimi pepper blend

salt

black pepper

Place the bread crumbs, garlic, ginger, green onions, cilantro, eggs, and salt and pepper in a large bowl. Grate the onion over the bowl using the large holes. Mix everything together to create a wet paste.

Drain the sardines well and flake it with your fingers. Set aside.

Add the sardines. Stir gently until everything is nicely mixed together. 

Using a ¼ cup ice cream scoop or a measuring cup, portion out 9 balls. Scoop the balls into your hands and press the ball into a compact patty about inch thick.

Place a piece of parchment paper onto the baking sheet and spray generously with oil. Put your patties onto the parchment lined pan.

Bake for 20 minutes. Flip the patties over gently and bake for an additional 5 minutes until they are a nice golden color. 

While the patties are baking, make the sauce. Over a small bowl zest the lemon and then juice it. Add the mayonnaise, shichimi pepper, salt, and ground black pepper to taste.

Mix the sauce with a whisk or fork until smooth and creamy.

Serve the patties immediately with the sauce.

Whip up these fast and delicious Sardine Cakes with Cannellini Beans for a nutrient-packed meal. If you’re not sure if you like sardines, I promise you, this recipe is for you! 

Sardine Cakes with Cannellini Beans

garlic

carrots

cilantro

cannellini beans (drained and rinsed)

sardines

almond flour

Tablespoons olive oil (more as needed for frying)

lemon wedges

Prepare your vegetables. Mince or grate the garlic, mince the red onion, shred the carrots, and finely chop the fresh cilantro (stems included here!)

In a large bowl, add the drained and rinsed cannellini beans and the canned sardines.

Mash together the beans and sardines until a slightly chunky paste is formed, then whisk in the egg.

Add all the remaining ingredients (except the oil) - the prepared garlic, onion, carrots, cilantro, as well as the chickpea flour, salt, and black pepper.

Mix this until well combined.

Form the mixture into 12 patties and set on a plate or tray.

Bring a skillet to medium-high heat. When hot, add 2-3 Tablespoons of oil. You want enough to fully coat the bottom of the pan. Add 3-4 sardine cakes to the hot oil and cook for 2-3 minutes on each side, or until they’ve developed some nice browning. Continue cooking in batches until you’ve cooked all the sardine cakes! See below for oven instructions.

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Sardine Patties

Sardine Cakes with Cannellini Beans

Top 2 sardine cakes recipes from across the web

The most viewed sardine cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sardine Patties

Sardine Cakes with Cannellini Beans

The most viewed sardine cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine