Sardine cakes with spicy yogurt sauce
These sardine cakes with spicy yogurt sauce are a delicious way to add sardines to your diet. Easy to make, nutritious and cheap!
Servings: 4
Calories: 155kcal
Equipment
Ingredients
Sardine cakes
- 2 cans sardines packed in water (or packed in olive oil)
- 1/2 cup Greek yogurt (preferably non fat)
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup parsley chopped
- 1 tbsp Cajun spice mix (Emeril Lagasse's essence)
- 1 ea egg
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil to spray
Spicy yogurt sauce
- 1/2 cup Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp capers
- 1/8 tsp cayenne pepper (optional - or more to taste)
- 1 tsp lemon zest
- 2 tbsp lemon juice fresh squeezed
Instructions
- To make the cakes: mix all ingredients except the olive oil in a bowl with a fork. Cover and refrigerate for 30 minutes minimum.
- Meanwhile, mix the sauce ingredients. Taste and adjust seasoning to your liking. Cover and refrigerate until use.
- Line a baking sheet with aluminum foil (do not use parchment since this recipe uses the broiler and your paper will burn). Spray sheet lightly with olive oil.
- Use a 1 tbsp cookie scoop (or measuring spoon) and scoop the fish cake mix into small balls. Place them on the baking sheet and flatten them slightly to about 1/2" thick. You should end up with about 20 patties.
- Spray a little more olive oil on top of the patties.
- Place an oven rack in the top 3rd of the oven (or about 6" from the broiler). Preheat your broiler for 5 minutes, then place the baking sheet under the broiler. Broil 5 minutes, remove from the oven and flip each patty carefully. Broil 5 more minutes, until cakes are slightly browned.
- Serve warm with the sauce.
Nutrition
Calories: 155kcal | Total Carbohydrate: 9g | Protein: 13g | Total Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 286mg | Potassium: 198mg | Dietary Fiber: 1g | Total Sugars: 2g | Vitamin A: 690IU | Vitamin C: 9mg | Vitamin D: 1µg | Calcium: 169mg | Iron: 2mg | Includes Added Sugar: 0g