Description
Delicious mini fish cakes made with canned sardines, perfect for a quick weeknight meal.
Ingredients
Scale
- 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