Sardine & Tuna Fish Cakes with Tzatziki Sauce
High-protein tuna fish cakes with sardines, chickpeas, and herbs. Portuguese-inspired recipe using quality canned fish. Crispy, golden patties with tangy tzatziki sauce. Freezer-friendly and ready in 40 minutes. Perfect for batch cooking!
Ingredients
Fish Cake Ingredients
- 1 385 g can tuna filet in olive oil (or 3 - 5 oz cans) drained, reserving 2-3 tbsp oil
- 2 cans sardines in olive oil drained, reserving 2-3 tbsp oil
- ½ small red bell pepper finely chopped
- 1 cup cooked chickpeas drained and rinsed
- ¼ large fresh fennel bulb finely chopped
- 2 sticks celery finely chopped
- 3 cloves garlic minced
- ½ cup fresh parsley chopped
- 2 large eggs
- 2 tsp Dijon mustard
- 1 cup fine bread crumbs
- 1 tsp dried oregano
- 2 tsp dried dill
- 1 tsp black pepper
- ½ tsp nutmeg
- 1.5 tsp lemon salt or sea salt + zest from 1/2 lemon
Tzatziki Sauce Ingredients
- 375 g Greek yogurt full-fat for creaminess
- ¼ cup lemon juice
- 3 cloves garlic minced
- ½ cup fresh parsley chopped
- 2 small cucumbers grated and excess water squeezed out
- 1 tbsp dried dill or 2 tbsp fresh, chopped
- Salt and pepper to taste
Instructions
Fish Cake Instructions
- Drain tuna and sardines over a bowl to reserve 3-5 tbsp flavorful olive oil for cooking.
- Flake fish into a large bowl (remove large bones if preferred; tiny soft ones add calcium).
- Add chickpeas and lightly mash some with a fork for texture... mix of whole and mashed is perfect.
- Finely chop red pepper, fennel, celery, garlic, and parsley by hand (or pulse chickpeas in food processor if you prefer).
- Stir into fish along with eggs, mustard, bread crumbs, oregano, dill, pepper, nutmeg, and lemon salt.
- Mix until just combined and holds when squeezed—if too wet, add breadcrumbs; too dry, splash reserved oil. Don't overwork or they'll get dense.
- Portion with 1/2-cup measure or pack firmly into crumpet ring for neat rounds... lift to release.
- Place each finished cake onto a plate. Cover and chill 30 minutes (or overnight) so crumbs hydrate and it firms up.
Tzatziki Sauce Instructions
- Grate cucumbers and put into a kitchen towel. Twist and squeeze the towel until no more water comes out.
- Mix drained cucumber with yogurt, lemon juice, garlic, parsley, dill, salt, and pepper.
- Taste and adjust (more lemon for zing!). Chill and allow the flavors to bloom as it sits. Great for leftovers too.
Cooking the Fish Cakes
- Heat 1-2 tbsp reserved oil in non-stick skillet over medium high heat.
- Add cakes without crowding; cook 3-4 minutes per side till deep golden, crisp-edged, and aromatic (dill + nutmeg heaven).
- Gently flip so cakes don't fall apart.
- Remove from pan when both sides are golden brown and cakes have cooked through. Drain on wire rack. Keep warm in low oven if batching.
Serving Ideas
- Pile hot cakes over arugula/lettuce with tzatziki dollop, or layer in bun with green lettuce (tartar sauce swap works too).
For Batching/Freezing:
- Place plate in the freezer. Once completely frozen, place in a bag to use when needed. Thaw in the fridge. Reheat in a pan until center is warm and outsides are crispy.
