If you're looking for a quick and nutritious fish cake recipe that's full of flavour, these crispy lemon and herb sardine fish cakes will absolutely hit the spot.
Lightly spiced, golden brown, and packed with healthy fats from oily fish, they're the perfect way to turn a humble tin of sardines into something sensational.
These easy sardine and sweet potato fish cakes are soft and flaky inside, with a crispy golden coating seasoned with smoked paprika, garlic, and black pepper.
Each bite is full of fresh herbs and a hint of lemon zest, while the sweet potato adds a creamy balance to the healthy omega-3s from the sardines. I serve mine this tasty goma dressing and a fresh green salad.
With just one bowl and a few affordable pantry staples, you'll have crispy, nutritious sardine cakes ready in about 30 minutes. Or, you can make mackerel fishcakes - simple, satisfying, and irresistibly moreish.
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✔️ Why You'll Love This Recipe
Here's why this easy sardine fish cake recipe is a keeper:
- Easy one-bowl recipe
- Made with pantry staples
- They're quick and affordable
- Supports brain and heart health
- Packed with healthy fats and fatty acids
- Loaded with calcium-rich bones, protein and Omega-3s
- Bakes or fries to a golden brown crust without being greasy
- Delicious hot or cold - perfect for lunchboxes or light dinners
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
Sardines - Use two 120g tins of sardines in oil or spring water. The oil adds flavour and richness, so don't throw it away - it's perfect for brushing or frying the patties (or a salad dressing later).
Sweet potato - Adds creaminess and natural sweetness. Mash the cooked chunks with a potato masher before mixing or you can cook regular whole potatoes instead
Spring onions - AKA green onions/scallions. They add a fresh, savoury bite
Fresh herbs - I use whatever I have growing in my garden, which is usually parsley or coriander. Or, you could use dill - any of which keeps the sardine-potato mixture fragrant
Beaten egg - this helps bind the fish mixture
Lemon zest and lemon juice - add a bright. zesty flavour to lift the richness of the sardines. I wouldn't skip it as it tastes wonderful!
Golden breadcrumbs - adds texture and a crisp finish. I mix them into the patties for extra bulk, but you could use more as a coating if you prefer
Spices - Smoked paprika, minced garlic, cayenne pepper, black pepper, and salt. I find this is the perfect blend of warmth and seasoning
📋 Instructions
1. Cook the sweet potato:
Preheat oven to 200°C, 180 °C, gas mark 6 or 400 °F.
Then steam the peeled and diced sweet potato for around 10 minutes until fork-tender.
Alternatively, you can boil in salted water or microwave for 5-8 minutes. Then mash in a medium-size bowl until smooth.
2. Prepare the sardine mixture:
Now reserve the oil from the sardines and add the fish to the sweet potatoes.
Flake with a fork, then add the remaining ingredients (except the reserved oil) and stir well until the mixture comes together.
It should be very slightly sticky, but firm enough to shape.
3. Form the sardine cakes:
Roll into 8 even-sized balls, then press into 2.5 inch cakes, about 1 inch thick.
I use the smooth, round side of a scone or biscuit cutter to smooth the edges in a gentle circular motion, giving each fish cake a polished, uniform look.
Then place on a plate and chill for 15-20 minutes for the best results.
4. Bake:
Line a baking sheet or parchment paper-lined baking tray and arrange the formed sardine cakes.
Brush lightly with reserved sardine oil or olive oil and bake for 30 minutes, flipping halfway through.
Pan-frying option:
Heat 1-2 tablespoon sardine oil and ½ tablespoon olive oil in a heavy skillet over medium-high heat and fry 2-3 minutes each side until golden brown.
Tip: For an extra crisp crust, place under the grill for the last 3-4 minutes or sear first before baking them in the oven.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- Breadcrumbs: Use almond flour, Pangrattato or crushed crackers for a gluten-free version
- Sweet potato: Substitute with mashed white beans, cooked chickpeas, ½ cup mayonnaise, cream cheese as I do in these Finnish meatballs or regular whole potatoes for a firmer texture
- Sardines: Swap for salmon patties or canned mackerel for a different flavour.
- Oil: Try chilli oil for a spicy hot kick
- Spring onions - add a large bunch of chopped chives, finely diced shallots or wild garlic if in season
⚖️ Variations
Here are some different ways you can enhance and truly personalise this recipe:
- Spicy twist: Add extra chilli pepper flakes or hot sauce to the mix for heat
- Air fryer method: For a lighter option, cook the sardine cakes in the air fryer at 190 °C (375 °F) for about 12-14 minutes, flipping halfway
- Vegetable - add garden peas, diced red bell pepper, sweetcorn/corn kernels, grated zucchini/courgette
- Mini sardine cakes: Make bite-sized versions for party appetisers, which just cook in 10-15 minutes!
See my keto canned mackerel fish cakes without potato here.
🔪 Equipment
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- Medium mixing bowl
- Potato masher
- Baking tray or baking sheet
- Parchment paper
- Measuring spoons and cups
- Sharp knife and chopping board
❄️ Storage
Storing - Keep in an airtight container in the fridge for up to 3 days.
Freezing - Freeze cooked sardine patties for up to 2 months.
Reheating - Reheat in the oven or air fryer until hot and crisp or enjoy cold in sandwiches, wraps, or with salad.
💡Pro Tips
- For the best results, don't overmix the sardine-potato mixture or turn it into a puree in the food processor - it's better chunky for texture
- Brush lightly with oil before baking to get that golden brown crust
- Allow the sardine fish cakes to chill before cooking as it helps them hold their shape
- Don't skip the lemon juice or zest as it really enhances the flavour!
🍽️ Serving Suggestions
These crispy sardine cakes are perfect as a main course with a crisp salad or roasted veggies. You can also:
- Serve with a goma dressing for a Japanese twist or tomato ketchup
- Eat it like a burger in a bread bun with lettuce, red pepper, tomato etc
- Steamed vegetables, homemade chips, dirty fries or healthy crushed new potatoes
- Serve alongside a sardine curry
❓ FAQ
Yes! Sardines are one of the most nutritious oily fish, rich in Omega-3 fatty acids, protein, and calcium from their edible bones.
This recipe is designed for tins of sardines for convenience, but you can use cooked fresh sardines if preferred.
Absolutely! Form the sardine patties and refrigerate up to a day ahead before baking or freeze for up to 2 months.
Be sure to chill the mixture before cooking, and avoid flipping too early during frying.
➕ More Fish Recipes
Looking for other recipes like this? Try these:
🍽️Pairing
Here are some perfect dishes for pairing with these sardine delights!
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📖 Recipe
Easy Lemony Sardine & Sweet Potato Crispy Fish Cakes
Ingredients
- 200 g Sweet potato 1 medium or 2 small, peeled & diced
- 240 g Canned sardines (2 x 120g or 2 x 4oz cans) drained weight 90g each - oil reserved
- 4 Spring onions finely sliced
- 2 tablespoon Fresh parsley chopped and extra for garnish
- 1 Egg beaten
- 1 Lemon Zest & 1 tablespoon of juice
- ½ cup Golden breadcrumbs or Almond flour
- ½ teaspoon Smoked paprika
- 1 clove Garlic minced
- ⅛ teaspoon Cayenne pepper
- Pinch Salt to taste
- Pinch Black pepper to taste
- 2 tablespoon Reserved Sardine olive oil
Instructions
- Preheat oven to 200°C, 180 °C, gas mark 6 or 400 °F. Then steam the peeled and diced sweet potato for around 10 minutes until fork-tender.Alternatively, you can boil in salted water or microwave for 5-8 minutes. Then mash in a medium-size bowl until smooth.200 g Sweet potato
- Now reserve the oil from the sardines and add the fish to the sweet potatoes.Flake with a fork, then add the remaining ingredients (except the reserved oil) and stir well until the mixture comes together. It should be very slightly sticky, but firm enough to shape.240 g Canned sardines, 4 Spring onions, 2 tablespoon Fresh parsley, 1 Egg, 1 Lemon, ½ teaspoon Smoked paprika, 1 clove Garlic, ⅛ teaspoon Cayenne pepper, Pinch Salt, Pinch Black pepper, ½ cup Golden breadcrumbs
- Roll into 8 even sized balls, then press into 2.5 inch cakes, about 1 inch thick. I use the smooth, round side of a scone or biscuit cutter to smooth the edges in a gentle circular motion, giving each fish cake a polished, uniform look.Then place on a plate and chill for 15-20 minutes for the best results.
- Line a baking sheet or parchment paper-lined baking tray and arrange the formed sardine cakes.Brush lightly with reserved sardine oil or olive oil and bake for 30 minutes, flipping halfway through.Pan-frying option: Heat 1-2 tablespoon sardine oil and ½ tablespoon olive oil in a heavy skillet over medium-high heat and fry 2-3 minutes each side until golden brown.2 tablespoon Reserved Sardine olive oil
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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