Sardine Fish Cakes

Sardine Fish Cakes

A welcome combination of my recipes for potato cakes and sardine fritters, these Sardine Fish Cakes provide yet another inexpensive way of fitting fish into a frugal diet. Trust me, these cakes really are the perfect way to see out a hard week at work, served alongside a wedge of lemon, a hearty portion of chips and a ramekin of tartare sauce.

There are myriad different ways to make fish cakes, but they always contain both potato, which give them body, and fish. How you prepare your ingredients will determine the feel of your fish cakes; they’ll either be robust or delicate. This recipe yields very light fish cakes, which melt like butter on your tongue and cut beautifully.

Sardine Fish Cakes

I’m aware that many of you probably prefer heavier fish cakes. To achieve this, simply under boil your potatoes and mash them less thoroughly. You could even coat yours in breadcrumbs for that traditional, crispy feel.

Of course, don’t feel you have to stick to sardines; tinned salmon or mackerel would do the job just as well. If you’re willing to spend a little more you could even spice things up a little with some good-quality traditionally smoked haddock from Grimsby. Indeed, so versatile are these fish cakes that you’re sure to come back again and again

Sardine Fish Cakes

Makes 6-8


• 2 tins of sardines in oil or brine (88g drained per tin)

• 300g potatoes, peeled

• 1 tbsp cream cheese

• 2 tbsp olive oil

• 50g white bread crumbs

• 3 tbsp fresh dill, finely chopped

• A twist of black pepper

• A pinch of salt

• lemon wedges, to serve

• Oil for frying


1. Bring your potatoes to the boil in a little salted water. Once cooked through set aside to cool. Meanwhile, empty the sardines into a mixing bowl and break into chunks.

2. Mash the potatoes until broken but not completely smooth and add to the fish along with the cheese, oil, bread crumbs, dill, black pepper and salt. Fold everything together gently and form the mixture into 6-8 patties. Pop them in the fridge for 30 minutes.

3. Heat a generous amount of oil in a heavy-based frying pan and cook your fish cakes four at a time until golden brown on each side. Serve with a wedge of lemon or lime.

Sardine Fish Cakes Sardine Fish Cakes

Cost: Tinned fish is always relatively cheap, as such these fish cakes are pleasingly cost-effective. Indeed, you should be able to produce the whole batch for no more than £1.50.


  • 0

    Overall Score

  • Reader Rating: 1 Votes

You May Also Like

26 comments on “Sardine Fish Cakes

  1. Celia @ Fig Jam and Lime Cordial
    November 22, 2013 at 8:04 pm

    A quick and easy way to get a healthy meal on the table, great recipe! 🙂

    • frugalfeeding
      November 25, 2013 at 6:21 pm

      Thanks, Celia – it’s extraordinarily fast 🙂

  2. Eha
    November 23, 2013 at 2:23 am

    An easy and tasty recipe using basic pantry/fridge items ~ add a favourite salad for a lovely summer meal!

  3. garethhevans
    November 23, 2013 at 4:52 pm

    A flexible and perennial favourite in the Edible household. 🙂

  4. cecilia
    November 24, 2013 at 4:23 pm

    i loved your potato cakes. these would be great too. now i have a question for you. one of my said that when she was inn the uk, she had a pie – a lot like a pork pie she said but with a whole egg on the middle – sold by the slice.. i thought of our scotch apples but she said it was a pie. any ideas?

    • frugalfeeding
      November 25, 2013 at 6:21 pm

      Thanks :). Well, I assume your Scotch Apples are our Scotch Eggs, but that’s not what she’s talking about. It doesn’t really have a specific name, but a number of pork pie recipes over here include whole boiled eggs in the middle. Sometimes the pork pie is individual and round, other times it’s long and has several eggs running along it so each sliced contains some! Delicious :). Just Google ‘pork pie with eggs’ or something similar.

    • Liz
      February 22, 2015 at 6:23 pm

      The pies with eggs through are called Gala pies, you can find recipes online.

  5. thelittleloaf
    November 25, 2013 at 3:23 pm

    I’ve never managed to make myself like sardines, I’m always a bit scared of all those bones. I do like the idea of mushing them into a flavoursome fishcake though…definitely trying these!

    • frugalfeeding
      November 25, 2013 at 6:18 pm

      The bones are so soft in tinned sardines you literally don’t notice them! I hope you change your mind 🙂

  6. Eha
    November 26, 2013 at 2:06 am

    How close to the Melton Mowbray would such be ~ I thought that was what was being discussed until I Googled and found no eggs in that famous offering 🙂 !

  7. Eha
    November 27, 2013 at 1:16 am

    Thought Celi may have meant the Melton Mowbray, but these do not seem to include any eggs?

    • frugalfeeding
      November 28, 2013 at 9:51 am

      I don’t think they do – it’s likely just a delicious twist on the Melton Mowbray.

  8. Francesca
    December 2, 2013 at 10:25 am

    These look lovely. Im wondering if I can swap sardines for white fish?

    • frugalfeeding
      December 4, 2013 at 9:33 pm

      Yes, definitely – I’d remove the bones first though.

  9. Willow @ Will Cook For Friends
    December 2, 2013 at 8:16 pm

    These look incredible! I love salmon cakes, but have never tried a fish cake with sardines… I’m not a big fan of sardines on their own, but I bet they would be delicious treated like this!

    • frugalfeeding
      December 4, 2013 at 9:37 pm

      These aren’t too fishy actually, I’m sure you’d like them 🙂

  10. Ross Anderson
    May 30, 2016 at 7:03 pm

    I just made and cooked these, I’m interested to know, is there a way to make them less “mushy”?

  11. Helen
    November 8, 2017 at 11:21 pm

    I love these. I would like to make a big batch and freeze some. Would the potato content make them go mushy when defrosted?

  12. Diana
    July 3, 2018 at 6:42 am

    These sound great! But, i’m curious if know of breadcrumb substitute?
    Thanks so much for the recipe and the help!

If you like my recipes, photos or food please leave a comment here...