If you need a quick healthy dinner and you have canned sardines in the pantry, this is it… These canned sardine fish cakes are crispy on the outside, soft in the middle, and honestly so satisfying.
Check out my recipe video below for these canned sardine fish cakes, you’re going to love how crispy they turn out… How can you not?! Give it a like and subscribe to my YouTube channel for more quick, healthy dinners and easy fish recipes.
Why you’ll love this canned sardine recipe
These are fast, filling, full of protein, and made from simple pantry stuff. I love that it feels like a real dinner without a lot of fuss… and the leftovers reheat surprisingly well, so these fish cokes are perfect for meal prep and lunch box.
Texture + flavor of these sardine patties
The outside gets golden and crisp, kind of like a classic fish cake. The inside stays soft and tender.
In my opinion, sardines work better than tuna here because tuna can turn dry and a little grainy after cooking. Sardines stay richer and softer, so the patties feel more tender.
Did You Know: Sardines are naturally high in omega-3s and protein, which makes them a great pantry staple for quick meals.
Ingredients for sardine fish cakes
These are the amounts for the full batch.
- 2 cans of sardines, drained
- 3 eggs
- 1 onion, finely chopped or grated
- 2 tablespoons of breadcrumbs, plus extra for shaping
- zest of 1 lemon
- fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- paprika, to taste
- vegetable oil, for pan frying
Top Tip: If you want these sardine patties even healthier, use two tablespoons of finely ground oats instead of two tablespoons of breadcrumbs. Grind the oats first, so they blend in smoothly and help the patties hold together without tasting chewy.
Equipment
- medium mixing bowl
- fork
- cutting board and a knife, or a grater for the onion
- zester or fine grater
- measuring spoons
- large nonstick skillet
- spatula
How to make canned sardine fish cakes
Step 1: Drain the sardines.
Open two cans of sardines and drain them really well. Let them sit in a strainer for a minute so the liquid drips off. This helps the patties stay crisp instead of soggy.
Step 2: Break them up.
Add the drained sardines to a mixing bowl and use a fork to break them into small pieces. You want it flaky, not smooth like paste.
Step 3: Add the eggs.
Crack three eggs into the bowl. Stir until you stop seeing streaks of egg white, and everything looks evenly mixed.
Step 4: Season it.
Add salt, black pepper, and paprika to taste. Stir it in so the seasoning is mixed through.
Step 5: Add onion and parsley.
Add one finely chopped or grated onion. Then chop fresh parsley and add it in. Keep the pieces small so the patties hold together better.
Step 6: Add lemon zest and breadcrumbs.
Grate in the zest of one lemon, only the yellow part. Then add two tablespoons of breadcrumbs and stir until the mixture looks thicker and easier to shape.
Top Tip: If the mixture still feels too wet to shape, let it sit for two minutes. The breadcrumbs can soak up a little moisture, and it gets easier.
Step 7: Shape the patties.
Sprinkle a little extra breadcrumbs on your work surface. Divide the mixture into four equal portions and shape each one into a thick round patty. Press them together so they hold their shape, but do not smash them thin.
Step 8: Pan fry until golden.
Heat vegetable oil in a skillet over medium heat. When you add a patty, you should hear a gentle sizzle. Cook the patties about four to six minutes on the first side, then flip and cook about three to five minutes on the second side. They are ready when both sides are golden, and the patties feel firmer when you gently press the top.
Related Recipe: If you liked this easy canned sardine recipe, then you should also try my crispy canned sardine snack next here.
High-Protein Sardine Fish Cakes
4
servings10
minutes10
minutes230
kcal20
minutesLet me show you how to make a quick, healthy dinner with my absolute favourite canned sardine recipe. It’s simple, quick, high in protein, and comes out crispy and really tasty every time.
Keep the screen of your device on
Ingredients
2 cans sardines
3 whole eggs
1/2 teaspoon (2–3 g) salt
1/4 teaspoon (0.5–1 g) black pepper
1 teaspoon (2 g) paprika
1 whole onion
to taste fresh parsley
1 whole lemon
2 tablespoons (15–20 g) breadcrumbs or oats
as needed vegetable oil
Directions
- Drain 2 cans of sardines well to avoid a watery mixture, then place them in a mixing bowl and break them into small flaky pieces using a fork.
- Crack 3 eggs into the bowl with the sardines, and mix them with half a teaspoon of salt, a quarter teaspoon of black pepper, and one teaspoon of paprika.
- Chop one onion finely and add it to the sardine mixture; then, add finely chopped fresh parsley to taste.
- Zest one lemon into the mixture, ensuring only the yellow part is included, and add two tablespoons of breadcrumbs or oats.
- Mix the ingredients thoroughly, ensuring the mixture is even, then divide it into four equal portions and shape them into thick patties.
- Heat vegetable oil in a pan over medium heat and cook the patties for four to five minutes on each side until golden and crispy.
- Serve the patties warm. They are crispy on the outside and tender on the inside.
Recipe Video
Notes
- Oats instead of breadcrumbs: Use two tablespoons of finely ground oats instead of two tablespoons of breadcrumbs. Grind the oats first, so they blend in smoothly and help the patties hold together without turning chewy.
- Canned sardines in oil or water: For this canned sardine recipe, sardines packed in oil taste a little richer, and sardines packed in water taste a bit lighter. Either one works, so just use what you have for a quick, healthy dinner.
- Chill before frying: If you have time, shape the patties, then chill them in the fridge for about fifteen to twenty minutes. This helps them firm up so they flip easier and break less in the pan.
- Fix a wet mixture fast: If the mixture feels too loose to shape, stir in extra breadcrumbs one tablespoon at a time until it holds together. This usually happens when the sardines are not drained well enough.
- Bake if you prefer: Bake the patties at 400°F (200°C) until golden, usually about twelve to fifteen minutes, flipping halfway through. Start checking early since ovens vary, and pull them when they look browned and feel hot all the way through.
- Store and reheat crispy: Store leftovers in the fridge in an airtight container for up to three days. Reheat in the air fryer or oven at 400°F (200°C) until hot and crisp again, and avoid the microwave if you want the outside to stay crunchy.
Nutrition Facts
- Total number of serves: 4
- Calories: 230kcal
- Fat: 14g
- Carbohydrates: 6g
- Protein: 20g
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Baked option
If you want to bake instead of pan-frying, place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) until golden, usually about fifteen to twenty minutes, flipping once halfway through.
Note: Baking is a little less crisp than pan frying, but still really good.
Serving ideas
I love serving these canned sardine fish cakes with a crunchy salad and lemon wedges; it keeps everything fresh and light. If you want something creamy, a spoonful of sour cream on the side is so good, especially with a little extra black pepper or a squeeze of lemon.
These sardine cakes are also great with rice or roasted potatoes when you want a more filling, quick, healthy dinner.
Storage and reheating
Store the leftover sardine fish cakes in an airtight container in the fridge for up to three days.
To reheat, warm them in a skillet over medium-low heat until hot and crisp again. An air fryer also works great if you have one, just heat until warmed through.
Common issues and fixes
- Patties falling apart: The mixture is usually too wet. Drain the sardines well next time, and make sure you add the full two tablespoons of breadcrumbs.
- Patties not browning: The pan is not hot enough. You want a steady medium heat so they get golden without burning.
- Too salty: Sardines vary a lot. Next time, season lightly at first and adjust after you cook one fish cake.
More easy dinner recipes
If you liked these canned sardine fish cakes, take a peek at my other quick dinner recipes and simple fish recipes too… They’re simple to make, family-friendly, and perfect for busy evenings:
- Tuna Potato Casserole – A creamy, satisfying bake made with tuna, potatoes, and simple pantry ingredients. Great for a filling weeknight dinner or easy leftovers.
- Crispy Pan-Fried Zucchini – Golden and crunchy on the outside, tender on the inside, this zucchini recipe makes a fast side dish or light dinner with minimal ingredients.
- One-Pan Meatballs with Mashed Potatoes and Cheese – A comforting all-in-one meal with juicy meatballs, creamy mashed potatoes, and melted cheese, cooked together for easy cleanup.
Feel free to leave a comment with any questions about these sardine fish cakes in the blog comments or the YouTube comments. I read them all, and I will try to reply to everyone.