Recipe by @alltypesofbowls
These light & fluffy sardine fish cakes are a play on classic crab cakes and served with a spicy remoulade to dip them in. They are packed with flavor, healthy fats, and DHA & EPA Omega-3s.
Sardine Fish Cakes & Spicy Remoulade
These light & fluffy sardine fish cakes are a play on classic crab cakes and served with a spicy remoulade to dip them in.They are packed with flavor, healthy fats, and DHA & EPA Omega-3s.
Ingredients
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1 (4.4oz) can Wild Planet Wild Sardines in Extra Virgin Olive Oil
1/2 cup Light Mayo
1/2 cup Panko breadcrumbs (gluten free optional)
1 tsp Dijon mustard
2 tsp Cajun seasoning
1 tsp fresh Thyme
1/4 tsp Salt
1 Egg
1/2 cup Light Mayo
2 Tbsp whole grain Mustard
1 tsp Worcestershire
1 tsp Lemon juice
1/2 tsp Garlic powder
1/2 tsp Cajun seasoning
1/2 tsp smoked Paprika
Pinch of Cayenne pepper
1 Tbsp fresh chopped Parsley
Sardine Fish Cakes
Spicy Remoulade
Directions
Remove the Wild Planet sardines from the tin, draining them from the oil. Add to a mixing bowl and flake them apart.
Add in the mayo, breadcrumbs, mustard, Cajun seasoning, thyme, salt, and egg. Mix together well.
Scoop out 2-3 Tbsp of the mix and place balls onto a lined baking sheet. It will make about 15 balls.
Broil for 10 minutes on the lowest rack, flipping halfway through.
To make the remoulade, combine all the remoulade ingredients together in a small dipping bowl.
Once fish cakes are done, serve them with the spicy remoulade sauce and finish it off with a squeeze of lemon.
