Ingredients
Scale
- 2 (4-ounce) cans sardines in oil, drained
- 1 cup canned white beans, rinsed and drained
- 1 large egg, whisked
- ⅓ cup panko breadcrumbs (regular or gluten-free)
- 3 tablespoons plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- ¼ cup yellow onion, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Old Bay seasoning
- 2 tablespoons olive oil
- Lemon wedges for garnish (optional)
- Tartar sauce, tangy mustard sauce or other favorite sauce for dipping (optional)
Instructions
- In a big bowl, mash sardines. Then add white beans and mash again, until mixture is well mashed and combined.
- Add whisked egg to sardine and bean mixture and stir until fully incorporated.
- Add breadcrumbs, yogurt, mustard, garlic, onion, parsley, lemon juice, salt, black pepper and Old Bay, and combine well.
- Using hands, form into small patties about 2 to 3 inches in diameter and ½-inch thick. (Mixture should make about 12 patties.) Cover and refrigerate for about 15 minutes to help patties maintain shape while cooking.
- Heat a large skillet over medium heat. Add olive oil and swirl it around pan. Once pan is heated, add patties, leaving space between each. (Cook in batches if overcrowded.) Cook for about 4-5 minutes on each side, until golden brown and crispy.
- Serve with lemon wedges and tartar sauce or sauce of your choice.
Recommended Equipment: Large bowl, plastic wrap or cover for bowl, whisk, masher or fork, skillet or pan, spatula
- Category: Sardines