Grab a few things from your pantry and let us make some sardine cakes. This incredibly easy recipe can be made in minutes.
The easiest fish cakes ever! Especially with my Yaletown Trophy Spice blend. And of course my Guyanese Green Seasoning that you can use to make these sardine cakes.
Follow the directions exactly to achieve the best fish cakes. The directions are so super easy, no need to worry.
Guyanese green seasoning is basically made up of all those herbs and onions in your fridge, head over to the link to get the recipe made in 1.2.3 steps and kept in the fridge as your Sous-chef for weeks on end. Add this to anything for the fresh aromatics. Side note; it goes especially well with sardine.
As you know, my spice blends are inspired by my Vancouver neighbourhoods and they are all unique and versatile, but none is as fantastic on fish and seafood as this class act blend, my Yaletown Trophy. This blend is so good on anything from the sea; sprinkle, fry, roast, BBQ, bake, season, boil on fresh seafood and canned, like these sardine cakes.
I have to say it, sardines are highly underrated. It is a little tin of pure protein, good fats, loads of calcium. In one tin of this delicious fish we can find everything we need to complete our salads, or noodle soup, some people curry it (not my favourite), or even straight from the tin after a tough strength training day!
Quick notes: no need for additional salt and pepper because the spice blend has it all. 2 Cans sardines in olive oil (or any other fish like cod, mackerel or salmon). 1 tsp. Green Seasoning. 1 level tablespoon Yaletown Trophy spice mix. 1 heaping tablespoon Greek yogurt 1 egg. 4 saltine crackers, crushed to fine crumbs Preheat the broiler to high, place the rack in the middle of the oven. Prepare an edged baking sheet with parchment paper. Have a small cookie scoop handy. Drain sardines and reserve the oil. Place the sardines in a mixing bowl. Add the seasoning, spice, yogurt, egg, and cracker crumbs. Mix lightly with a tablespoon. Now add back, 2/3 of the reserved oil (discard the rest) and mix well with the spoon. Do not puree the mix, just use the tablespoon. Fill one scoop with the mixture and place on the sheet, do it again 7 more times. Make sure they are all nicely rounded and spaced apart. Place in the heated oven. Let it broil for about 3 to 5 minutes (keep an eye on it, do not let it burn. At this point you will see the oil draining out of the cakes and they are frying in the oil. Flip and let it cook for another 2 minutes. They should be golden brown and crisp to the touch. Place on a clean piece of parchment paper and let it cool. I love to serve this with my Mango Salsa, and steamed Jasmine rice. Comfort foods for the Gods, right? 1) No need for additional salt and pepper because the spice blend has it all. 2) The sardines are already ready-to-eat, so there is no wait time to cook the sardines that is why it will be done so quickly in the oven.
The sardines are already ready-to-eat, so there is no wait time to cook the sardines that is why it will be done so quickly in the oven.
The oil draining out of the mixture helps to fry the cake. The oil is discarded afterwards, hence you will have a healthy finished product.
Ingredients
Instructions
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