2 tins sardines (4 oz) packed in chili + oil, oil reserved
½ cup plain whole milk yogurt
½ cup Panko breadcrumbs
2 twigs fresh thyme
2 teaspoons Old Bay seasoning
1 egg
For the Spicy Yogurt Sauce:
½ cup plain whole milk yogurt
1 tablespoon Dijon mustard
1 tablespoon capers
1 tablespoon wine vinegar
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne powder, to taste (optional)
pinch salt, to taste
Preparation
Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.
Gently mix all the ingredients together with a fork.
Use a 1 TB measuring spoon and scoop the fish cake mix into small balls.
Roll the balls in your hands, and then flatten into small patties 2" across, and about ½" thick. Makes about 16 patties.
Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
Refrigerate patties for about 30 minutes.
While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.
Broil fish cakes 5 minutes near the heat source, flip, and broil 3-5 minutes more, until fish cakes are golden.
Remove cakes from pan and serve while still hot with the yogurt sauce.
Note: To freeze, store the mini cakes in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook until golden.
main ingredients:
type of dish:
appetizer
cuisine:
specific recipes:
entertaining
dietary considerations:
Array
