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Sardine Cakes

Sardine Cakes

Sardines are called “health food in a can.” They have tons of omega-3s, iron, calcium, magnesium, potassium, zinc, all the B vitamins, and they’re one of the few foods that contain Coenzyme-Q10. - Jenny Jones

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Makes: Four 3-inch cakes

Sardine Cakes

Ingredients:

  • one russet potato to make 1 1/2 cups mashed (about 1 pound)
  • 1 can sardines, boneless/skinless in water (about 4 ounces)
  • 1/3 cup chopped green onion (1 scallion)
  • 2 Tablespoons chopped parsley
  • 1/4 teaspoon salt + pepper to taste

  • 1/4 cup bread crumbs (I use whole wheat plain)
  • 2 teaspoons olive oil

Instructions:

  1. Cut peeled potato into 1-inch chunks and boil for 10 minutes until done.
  2. Mash or put through ricer and place in a large bowl. Do not add butter or milk.
  3. Drain sardines, pat dry, and mash them into potatoes with a fork.
  4. Add onion, parsley, salt & pepper.
  5. Shape into four 3-inch patties.
  6. Gently press tops and bottoms into crumbs.
  7. Heat oil in a pan over med-high heat. Sauté for about 5 minutes, turning once.

Notes: For more on this recipe in my blog click here.

15 Comments on "Sardine Cakes"

  1. Carol

    Greetings from Ireland!
    I made these for my supper today. Yum yum – brilliant recipe!
    I have no knead bread in the oven as I type – so happy I found “Jenny can Cook”
    Thank you so much 😃

  2. Chris

    Hi jenny love your recipes but was wondering if I can use kippers instead of sardines…. thanx 😃

    • Jenny

      I have never cooked with kippers so I’m sorry I don’t know, so you may just have to try.

  3. Barbara Carnley

    Dear Jenny: I wanted to make the sardine cakes, but I don’t know what size can of sardines you used. I have 3.75 oz size cans. Thanks and love, love, love your recipes. I have tried a lot of the recipes. Most of all the Stew recipe and the polish donuts. Keep up the great work! Sincerely Barbara C.

    • Jenny

      My can is Reese brand and it’s 4.375 ounces. You could still use the same recipe or reduce the other ingredients a bit – it’s pretty flexible. I’m glad you asked so I can add the size to the recipe.

  4. Richard

    Enjoying your recipes, thank you ,haven’t found a bad one yet

  5. glosam

    I just found your recepie for sardine cake turned out wonderful melt in your mouth. I added some green and red pepper for coloring a pinch of cinnamon and oh yes I had a can of sausage dumped it in couldn’t taste the difference.(lol) I’ll make them now for Sunday breakfast.

  6. Margret Peggy

    Jenny, thank you for the sardine patties. I would have never tried them, but after your scruptious chocolate cake with sweet potato and the no flour peanut butter cookies, I was betting that the sardine patties would be great also. They were good, but the next time I make them I am going to add some spice of some kind or a light sauce. Maybe some dill. To be continued…

  7. trivino Lucy

    Thanks I love all what you do I seen you before on TV, you look the same

  8. david lewis

    hi jenny.
    i really am enjoying reading your recipes and i especially like your helpful videos. you have given me some good ideas, like making sardine cakes. usually i open a can, eat three myself and serve the remaining two to my cat.
    i will soon make your crispy cookies, no knead bread and the ziti lasagne.

    i have already started making wheat tortillas using a cast iron press, but your video gave me some other ideas to try.

    thank you.

  9. Roslyn Brown

    Thank you, Jenny! I have consumed Bristling Cold Water Atlantic Sardine’s in Olive Oil straight from the can more times than I can remember…consequently, your most welcome recipe for Sardine Cakes is a delightful rare find for me!

    Hoping for some outstanding Tofu recipes….having said that I would like your opinion if I should go to the expense of purchasing one of the $30 tofu presses, or if you think otherwise.

    • Jenny

      I’m sorry but I have never cooked with tofu so I can’t comment about the tofu press, but how’s this for timing? I just had sardine cakes for dinner tonight. They definitely trump the can!

  10. xania more

    Thank you Jenny – I will try them 🙂

  11. Rhonda

    Thank you for this recipe. Potato cakes are good to make with left over mashed potatoes which I find boring at times but adding the sardines and other ingredients will make them taste oh so much better. I have everything but parsley. I always keep sardines on hand. I like them as a snack food right out of the can. Would like to see more recipes using sardines…

  12. Patricia

    Thank you. They look so delicious, wishing for a video.
    Gonna make these Friday.

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