Rating
4.333335
Average: 4.3 (3 votes)
Active time
10 minutes
Total time
25 minutes
Yield
6 small patties & 1 cup sauce
Serving Size
3 small patties with sauce
Nutritioni
Ingredients

2 (4-oz) cans of sardines, packed in water

1 large egg

¼ teaspoon salt

½ teaspoon pepper, divided

½ cup whole wheat bread crumbs

2 tablespoons olive oil

1 cup plain yogurt

Juice of 1 lemon

2 tablespoons fresh dill 

1 cup spinach

Optional garnish: capers

Instructions
  1. Drain sardines, remove any bones (if not using boneless), then place in a small mixing bowl and mash them with a fork. 
  2. Stir the egg into the mixture, along with ¼ teaspoon salt and ¼ teaspoon pepper, and form into 6 small patties. 
  3. Mix the breadcrumbs in a shallow bowl with the remaining ¼ teaspoon pepper, and gently press the tops and bottoms of each patty into the bread crumbs. 
  4. Heat 2 tablespoons of oil in a large skillet over medium heat, and saute patties on each side for about 3 minutes, until golden brown. 
  5. To make the yogurt sauce, mix yogurt, lemon juice, and dill  in a small bowl. 
  6. Serve patties over a bed of spinach with yogurt sauce. Recommend 3 patties per serving for an entree (fewer for an appetizer).

An Oldways recipe and photo, by Kelly Toups

How'd it Taste?

Prof 1
4
Very easy to make; I substituted oats mixed into the egg and sardine for the breadcrumbs. The dill yogurt sauce is wonderful.
Victor D
5
I made this recipe with panko bread crumbs and sandines in olive oil so I didn’t need to add oil to my cast iron skillet. I placed the pattie on a tortilla and garnish with shredded cabbage. I used homemade hot sauce instead of the yogurt spread.
Laura D
4
I grew up eating this. We mixed bread crumbs or flour into the egg and sardine mix along with seasoning, usually onions, fresh chopped hot pepper and a little vinegar to cut the fishy taste. Pan fried and had them for breakfast, lunch or dinner with a starch of choice.

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