Sardine Cakes

Ingredients

• 2 tins (~4oz) sardines
• ½ cup mayonnaise
• ½ cup Panko breadcrumbs
• 2 teaspoons Old Bay seasoning
• 1 egg
• lemon juice
• ½ cup plain yoghurt
• 1 tablespoon sriracha
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• minced garlic

Method

Drain the sardines and reserve the oil from one tin — roughly 2 tablespoons. This fat is your emulsifier and flavour carrier; discard the rest. Flake the fish into a mixing bowl, breaking the larger pieces but leaving some texture. Add the mayonnaise, yoghurt, egg, Panko, Old Bay, sriracha, Dijon, Worcestershire, lemon juice, and minced garlic. Fold everything together with a fork until just incorporated. The moment the dry ingredients disappear into the wet, stop. Overworking develops gluten in the Panko and turns the cakes dense and rubbery — you want them light enough to hold together but still tender. The egg acts as your primary binding agent; the oil from the tin reinforces the emulsion and prevents the mixture from drying out during cooking.

Form the mix into patties about 5 cm across and 1 cm thick. A small ice-cream scoop works well for consistency. Lay them on a rimmed baking sheet and refrigerate for at least 30 minutes. The cold sets the protein structure and gives the Panko time to absorb moisture, which stabilises the cake during broiling.

While the cakes chill, prepare the sauce: whisk together the yoghurt, remaining sriracha (if you want extra heat), Dijon, and minced garlic. Taste and adjust acid and seasoning — the sauce should cut through the richness of the sardine fat.

Move the oven rack to the top third and set the broiler to high. Broil the cakes for 5 minutes until the surface turns golden and the Panko crisps. Flip, then broil for a further 3–4 minutes. The cakes are done when the underside is similarly bronzed and a skewer inserted into the centre meets no resistance; the interior should steam slightly when broken open. This method browns the outside without drying the fish underneath, unlike pan-frying, which can leave the cakes greasy.

Finish with a squeeze of fresh lemon juice. Serve immediately whilst the crust is still crisp, with the yoghurt sauce on the side. The heat won't hold long once plated.