Crispy sardine cakes, drizzled with a creamy and briny caper sauce, are a super-fast, protein-packed addition to any meal. This recipe uses tins of sardines, so it's budget-friendly and requires minimal cooking.
And while I'd like to say that the crispy exterior and savory, umami-packed flavor are the best parts about this recipe, I would be remiss not to mention they're also packed with healthy fats, vitamins, and minerals that make sardines stand out among other fish.
what are sardine cakes?
Sardine cakes are basically a spin on the more popular types of fish or seafood patties that exist: crab cakes, salmon patties, tuna patties, fish cakes.
They all use the same technique. You create a fish cake mix, spoon it out, form small patties, then cook them in a pan until a golden-brown crust forms on each side.
I've been trying to incorporate sardines into my meals more frequently. After creating the recipe for this Easy Sardine Escabeche and this Crispy Sardine Fried Rice Bowl (a recipe exclusive to my Substack newsletter), I decided that we could all use a simple recipe for delicious sardine patties.
This one is low-carb, keto-friendly, and made with grain-free ingredients.
Enjoy them on their own, add a little protein to a fresh salad, or pair these delicious fish cakes with grilled or roasted vegetables.
why you'll love them
I'm thrilled to see that sardines are having a moment right now, because they have long been a forgotten pantry protein and they boast so many health benefits.
A single can of sardines offers significant amounts of vitamins B12 and D, as well as phosphorus, selenium, and calcium.
These savory sardine cakes are:
- packed with protein, healthy fats like omega-3 fatty acids, vitamins, and minerals
- grain-free, low-carb, keto diet friendly, and paleo
- quick and easy to make, with minimal cooking time required
- a wonderful way to incorporate canned fish into your meals.
This recipe is especially great if you're somewhat new to enjoying sardines. Perhaps you picked up a couple of cans of sardines from the store, but you're not quite sure what to do with them. Sardine cakes are a wonderful "entry" to the world of tinned fish.
the ingredients
Here's a look at the main ingredients you'll need:
- Sardines: You'll need three small cans of sardines for this recipe. They are an oily fish, usually packed in olive oil or spring water, and either will work fine.
- Shallot or green onion: For savory flavor. Make sure it's very finely chopped.
- Ground flax seed and almond flour: Instead of bread crumbs, which are traditionally used for any type of fish cake, we're relying on low-carb and nutrient-dense flax seeds and almond flour. Together, they will help bind the sardine cake ingredients and add texture.
- Seasonings: Garlic powder, onion powder, salt, and a dash of black pepper give these sardine patties a delicious, savory flavor without being overly salty.
- Egg: The egg will help bind all of the ingredients together.
- Cilantro: I like the flavor of fresh cilantro in these, but feel free to substitute it for other fresh herbs like parsley or basil.
an easy recipe for sardine cakes
This is a quick overview of the process. Be sure to check out the recipe card at the bottom of this page for all of the ingredient amounts and recipe details.
Drain liquid from the cans of sardines and add the fish to a large mixing bowl. Use a fork to gently mash the whole fish, breaking them up into smaller pieces.
Add the remaining ingredients and stir well to create the sardine cake mixture.
Use an ice cream scoop (or large spoon of a similar size) to scoop out portions of the fish mixture.
Place each portion in the hot skillet and then use a metal spatula to gently flatten each portion into a patty. Cook for 3-4 minutes per side, or until a golden brown crust forms.
Mix together the caper sauce ingredients in a small bowl. Taste and adjust as needed, adding more capers, caper brine, or sea salt and pepper.
Serve over a fresh green salad or greens of choice (I like arugula!) with the caper sauce on the side.
tips for the best results
- Sardines are naturally salty, so if you're extra sensitive to salt, you can omit adding salt entirely.
- If you're cooking larger patties, cook for 3-5 minutes per side. The sardines are pre-cooked so you just want to cook these long enough to get them crisp and golden brown on the outside.
- If you prefer mini sardine cakes, use a cookie dough-sized scoop to spoon out small balls of the fish mixture.
you might also love
- Easy Sardine Escabeche (with Canned Sardines)
- Tuna Caesar Salad Recipe (Keto, Low Carb)
- Mediterranean Cod with Tomatoes, Olives, and Feta
Crispy Sardine Cakes with Caper Sauce (Keto, Low-Carb)
These crispy sardine cakes are an easy, protein-rich way to enjoy nutrient-dense sardines. They’re pan-fried until golden and crisp, then served with a bright, creamy caper sauce that adds just the right amount of tang and richness.
Ingredients
sardine cakes
- 3, 4-ounce cans sardines
- 1 tablespoon finely-diced shallot
- 1 tablespoon ground flax seed
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- 1 teaspoon sriracha
- 1 egg
- 2 tablespoons blanched almond flour
- 1 tablespoon finely-chopped cilantro
- 1 tablespoon avocado oil, olive oil, or ghee
caper sauce
- ⅓ cup avocado oil mayonnaise
- 1-½ tablespoons capers, chopped
- 1 tablespoon caper brine
- 1 teaspoon apple cider vinegar or fresh lemon juice
Instructions
- Make the sardine patties: Drain liquid from the cans of sardines and add the fish to a large mixing bowl. Use a fork to gently mash the whole fish, breaking them up into smaller pieces.
- Add the remaining ingredients and stir well to create the sardine cake mixture.
- Heat a large skillet over medium heat and add olive oil or avocado oil.
- Use an ice cream scoop (or large spoon of a similar size) to scoop out portions of the fish mixture. Place each portion in the hot skillet and then use a metal spatula to gently flatten the scoops into a patty.
- Cook for 3-4 minutes per side, or until a golden brown crust forms. Remove from the skillet and place on a paper towel-lined plate to cool for 5 minutes.
- Make the caper sauce: When the patties cook or cool, mix together the caper sauce ingredients in a small bowl. Taste and adjust as needed, adding more capers, caper brine, or sea salt and pepper.
- Serve the sardine cakes over a fresh green salad or greens of choice (I like arugula!) with the caper sauce on the side.
Notes
- Sardines are naturally salty, so if you're extra sensitive to salt, omit adding any to the sardine patty mixture.
- If you're cooking larger patties, cook for 3-5 minutes per side. The sardines are pre-cooked so you just want to cook these long enough to get them crisp and golden brown on the outside.
- If you prefer mini sardine cakes, use a cookie dough-sized scoop to spoon out small balls of the fish mixture.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 104Total Fat 6gSaturated Fat 2gUnsaturated Fat 14gCholesterol 23mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 0gProtein 11g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!