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Required fields — please provide each one exactly:
- Recipe Name:
- Cuisine Type:
- Meal Category:
- Diet Tags (or “None”):
- Difficulty Level (Easy / Intermediate / Advanced):
- Target Audience:
- Language (default: English):
- Primary Keyword (exact phrase to use once in the title, once in meta description, and once within first 100 words):
- Secondary Keywords (up to 3, comma-separated; each may be used 0–1 times):
- Author Name:
- Author Credentials:
- Servings (e.g., 4 servings):
- Serving Size (e.g., 1 mini cake):
- Prep Time:
- Cook Time:
- Total Time:
- Inactive Time (or “None”):
- Date Published (YYYY-MM-DD):
Optional but helpful:
- Any preferred image alt text for the main dish photo (I’ll use a descriptive alt by default if you skip).
- Any brand preference for specific ingredients (salt, canned sardines, breadcrumbs).
- Any dietary variants you especially want included (gluten-free, dairy-free, etc.).
If you’d like me to proceed with the default idea (“Canned Sardine Recipe: Mini Fish Cakes for Weeknights”), say “Proceed with defaults” and provide at minimum the Primary Keyword and Servings — I’ll fill sensible defaults for the rest.
Once I have the fields, I’ll deliver the full article (1,800–2,500 words) in Markdown with the required SEO metadata comment and all links placed correctly.
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Canned Sardine Recipe: Mini Fish Cakes for Weeknights
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delicious mini fish cakes made with canned sardines, perfect for a quick weeknight meal.
Ingredients
- 1 can canned sardines, drained
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, mash the drained sardines with a fork.
- Add breadcrumbs, parsley, egg, lemon juice, garlic powder, salt, and pepper; mix until well combined.
- Form the mixture into small cakes.
- Heat oil in a skillet over medium heat and cook the fish cakes for about 3-4 minutes on each side, or until golden brown.
- Serve warm with a dipping sauce of your choice.
Notes
These mini fish cakes can be stored in the refrigerator for up to 2 days and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fish cake
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
