Recipe by @caprililly
These Crispy Sardine Fish Cakes prove that good things come in small packages. Wild Planet's sustainable sardines combine with fluffy mashed potatoes and aromatic herbs to create bite-sized patties that deliver both protein and flavor. The lemon roasted garlic aioli adds a creamy, tangy counterpoint that makes these cakes irresistible, while baking (instead of frying) keeps them lighter without sacrificing that essential golden crust.
Recipe by @caprililly
These Crispy Sardine Fish Cakes prove that good things come in small packages. Wild Planet's sustainable sardines combine with fluffy mashed potatoes and aromatic herbs to create bite-sized patties that deliver both protein and flavor. The lemon roasted garlic aioli adds a creamy, tangy counterpoint that makes these cakes irresistible, while baking (instead of frying) keeps them lighter without sacrificing that essential golden crust.
For the Sardine Fish Cakes
2 (4.4oz) cans Wild Planet Wild Sardines In Extra Virgin Olive Oil with Lemon
1 cup Cooked and Mashed Potatoes
1 Lemon, zested and juiced
2 Tbsp Parsley, chopped
2 Tbsp Chives, chopped
1 Egg
1 Tbsp Dijon Mustard
1 tsp Italian Seasoning
1 tsp Smoked Paprika
½ tsp Garlic Powder
½ tsp Onion Powder
½ cup Breadcrumbs or Almond Flour
Lemon Wedges for serving
For the Lemon Roasted Garlic Aioli
½ cup Mayonnaise
1 Lemon, zested
2 Tbsp Lemon Juice, plus more to taste
1 Tbsp Olive Oil
2 Tbsp Fresh Chives, chopped
2 cloves Garlic, minced
Salt and Black Pepper to taste
For the Sardine Fish Cakes
Preheat oven to 400°F
Line a baking sheet with parchment paper
In a large bowl, gently mash sardines with a fork
Add mashed potatoes, lemon zest, lemon juice, parsley, chives, egg, Dijon mustard, Italian seasoning, smoked paprika, garlic powder, onion powder, and breadcrumbs
Mix until well combined
Scoop and form mixture into 1-inch patties (about 1-2 Tbsp each)
Place on prepared baking sheet
Bake for 12 minutes
Broil for 2-3 minutes until golden and crisp on top
Serve warm with aioli and lemon wedges
For the Aioli
Combine mayonnaise, lemon zest, lemon juice, olive oil, chives, minced garlic, salt, and pepper in a bowl or food processor
Whisk or blend until smooth and well combined
Cover and refrigerate for at least 30 minutes to allow flavors to develop
Serve alongside sardine cakes
